Revolutionary Cocoa-Fruit Chocolate: A Healthier, Sustainable, and Profitable Option

Sunday - May 26 2024, 00:07 UTC - 8 months ago

A new cocoa-fruit chocolate recipe fully utilizes the cocoa fruit, incorporating the flesh and parts of the shell. It is healthier, more sustainable, and increases profitability for small-scale farmers. With equivalent sweetness to traditional chocolate with 5-10% powdered sugar, it contains more fiber and less saturated fat. It supports sustainability goals and creates a more diverse and sustainable cocoa industry.

The chocolate industry has seen many advancements over the years, from different flavors and textures, to vegan and organic options. However, a new revolutionary chocolate recipe is set to change the game. Researchers from ETH Zurich, in collaboration with sustainability-focused chocolate start-up Koa and Swiss chocolate manufacturer Felchlin, have created a new cocoa-fruit chocolate that maximizes the use of the whole cocoa plant. This not only leads to a healthier and more sustainable chocolate, but also benefits small-scale farmers by increasing their profitability.

The main components of chocolate are cocoa mass and cocoa butter, both of which are derived from the cocoa fruit. However, there are many other useful ingredients in the cocoa fruit that are often overlooked in traditional chocolate recipes. The new cocoa-fruit chocolate fully utilizes the cocoa fruit, incorporating the flesh and parts of the shell into the recipe. This not only reduces food waste, but also creates a more nutrient-dense and flavorful chocolate.

The cocoa fruit has a similar structure to a honeydew melon, with a hard outer shell and a fleshy interior containing cocoa beans and pulp. Traditional chocolate production only utilizes the beans, but the new cocoa-fruit recipe uses the fruit's flesh and endocarp (the inner layer of the shell) to create a cocoa gel. This gel, which is naturally sweet, serves as a substitute for the powdered sugar typically added to chocolate.

The researchers faced many challenges in perfecting the recipe, as they had to carefully balance the texture and sweetness of the chocolate. After several experiments, they found that up to 20% of the cocoa gel could be used without affecting the texture. This equates to the same level of sweetness as traditional chocolate with 5-10% powdered sugar. In comparison, standard dark chocolate can contain as much as 30-40% powdered sugar.

To test the sensory experience of the new chocolate, trained panelists from the Bern University of Applied Sciences taste-tested pieces with varying amounts of powdered sugar and the new cocoa-gel sweetened chocolate. This determined the equivalent amount of powdered sugar needed to achieve the same level of sweetness. The cocoa-gel chocolate had higher levels of fiber and lower levels of saturated fat compared to traditional dark chocolate. With 15 grams of fiber per 100 grams and only 23 grams of saturated fat, this new chocolate option is a healthier choice for consumers.

Not only is cocoa-fruit chocolate healthier, it also has the potential to increase the income of small-scale farmers. By diversifying their product offerings and utilizing more parts of the cocoa plant, farmers can increase their profitability and create a more sustainable cocoa growing industry. This new chocolate also supports the sustainability-focused goals of companies like Koa and Felchlin, who strive to create ethically and environmentally responsible products.

In conclusion, the new cocoa-fruit chocolate is a game changer in the chocolate industry. With its health benefits, sustainability goals, and economic benefits for small-scale farmers, it is poised to revolutionize the way we think about chocolate. So next time you reach for a chocolate bar, consider trying out the cocoa-fruit chocolate and join the movement towards a healthier and more sustainable future.