Scientists and chocolate producers in Switzerland have made a breakthrough in chocolate production by developing a composition that enhances its nutritional value. This new technology not only improves the health benefits of chocolate but also reduces the sugar content in chocolate products.

The process involves utilizing the cocoa pericarp, which is the outer part of the cocoa bean, along with the cocoa nibs, in chocolate production. The researchers from Zurich’s Purdue University collaborated with Max Felchlin AG, a Swiss chocolate factory, to create this composition. By soaking the cocoa pericarp and combining it with the cocoa nibs, they achieved a highly soluble solution that easily mixes with cocoa butter.

The team of researchers experimented with different amounts of sugar to find the optimal level that would provide the right sweetness and structure to the chocolate without making it excessively sweet. Through trial and error, they determined the ideal combination of ingredients. This breakthrough not only improves the taste of the chocolate but also offers environmental benefits.

The study found that incorporating the entire cocoa pericarp in chocolate production makes it more sustainable and environmentally friendly. By utilizing not just the cocoa nibs but also the cocoa seed shell, chocolate manufacturers can fully utilize the potential of the cocoa plant and maximize their profits. The researchers emphasized that the resulting cocoa-marrow chocolate remains almost indistinguishable from “natural” chocolate while offering greater advantages.