A new type of sugar-free chocolate is developed from cocoa shells and fruit juice

In traditional chocolate production, only the cocoa bean is usually used, while the rest of the cocoa fruit, which contains valuable nutrients, remains on the land as waste. However, this new process makes it possible to utilize the entire cacao fruit, reducing food waste and contributing to sustainability efforts.

The specialty of the new chocolate lies in the very sweet juice of the cocoa, which has a fruity, slightly pineapple flavor. This juice is distilled to produce a concentrated syrup that is combined with the pulp. The resulting mixture is mixed with dried cocoa pods, i.e. endocarp, resulting in an extremely sweet cocoa jelly that preserves the natural taste of cocoa.

The new type of chocolate is promising not only in taste, but also in its environmental impact. The food industry generates significant greenhouse gas emissions, so reducing food waste is an important step in the fight against climate change. The new method not only makes chocolate production more sustainable, but also exploits the full potential of the cocoa fruit.