“Swiss Scientists Revolutionize Chocolate: New Composition Boosts Nutrition and Slashes Sugar Levels”

Scientists in Switzerland have developed a nutritious and sustainable composition for chocolate that reduces sugar levels. By using cocoa pericarp, the outer part of the cocoa bean, in addition to cocoa nibs, they created a soluble solution that mixes easily with cocoa butter. The ideal combination of ingredients resulted in a delicious and structurally correct chocolate without excessive sweetness. This innovative approach not only enhances the nutritional value of chocolate but also promotes environmental sustainability.