Chocolate that harnesses the full potential of the cocoa fruit

Researchers at ETH Zurich have teamed up with the food industry to produce a whole-fruit variety of chocolate. This helps increase the value creation of cocoa farming – and is healthier.

For many people, chocolate is a sweet delight: its main components are cocoa mass and cocoa butter, which are extracted from the cocoa fruit. What is less known, however, is that the cocoa fruit contains additional valuable ingredients that have been underutilized until now.

Researchers at ETH Zurich have joined forces with the chocolate industry to investigate the potential for making maximum use of the cocoa fruit, which would increase the profitability of cocoa cultivation while making chocolate a healthier indulgence.

As part of an Innosuisse project, a research team led by emeritus ETH professor Erich Windhab worked together with start-up Koa, which is dedicated to sustainable cocoa fruit cultivation, and Swiss chocolate manufacturer Felchlin to develop a recipe for cocoa-fruit chocolate.

Small-scale farmers can diversify their product offerings and increase their income if other components of the cocoa fruit can be marketed for chocolate production instead of just the beans. And if most of the fruit can be used to produce cocoa-fruit chocolate, only the shell remains, which is traditionally used as fuel or composting material.

Zdroj obrázku: Kim Mishra.