Swiss Scientists Develop Innovative Chocolate Making Process
In a groundbreaking development, food scientists in Switzerland have revolutionized the chocolate making process by utilizing the entire cocoa fruit, rather than just the beans, and eliminating the need for sugar. The new chocolate, developed at Zurich’s Federal Institute of Technology, includes the cocoa fruit pulp, juice, and husk, creating a sustainable and nutritious alternative to traditional chocolate production.
The project, led by scientist Kim Mishra and supported by Swiss start-up KOA, aims to address the challenges faced by the cocoa industry, from rising cocoa bean prices to poverty among cocoa farmers. By using the whole cocoa fruit, the new chocolate not only provides additional income for farmers but also promotes local processing and job creation in cocoa-producing countries.
The innovative process involves distilling the sweet cocoa fruit juice into a concentrated syrup, combining it with the pulp, and mixing it with the dried husk to create a sweet cocoa gel. This gel, when added to cocoa beans, eliminates the need for sugar, resulting in a rich, dark, and sweet chocolate with a hint of cocoa bitterness.
While the new chocolate offers a sustainable and environmentally friendly alternative, challenges remain, including the cost of production and the influence of the sugar industry. Despite these obstacles, chocolate producers worldwide have shown interest in the new method, signaling a potential shift towards more sustainable chocolate production practices.
In Switzerland, renowned chocolate companies like Lindt are beginning to incorporate the whole cocoa fruit into their products, but none have completely eliminated sugar. However, with the support of daring chocolate producers willing to test the market, the potential for disruption in the industry is promising.
As the demand for chocolate continues to grow worldwide, the future of chocolate production looks bright, with a focus on sustainability and innovation. Swiss chocolate manufacturers are optimistic about the future of chocolate, confident that the industry will continue to thrive while embracing more sustainable practices.
