Rich, smooth, and indulgent, chocolate is irresistible - a treat for oneself. If chocolate ads could emphasize "health" and "sustainability," the reasons to enjoy chocolate would be even more perfect. Now, Swiss scientists have successfully used cocoa pulp and husk to create a new type of chocolate that is high in fiber and environmentally friendly.

In traditional chocolate production, cocoa pods are cracked open to extract cocoa beans. The hard shells are typically discarded, while the pulp surrounding the cocoa beans disappears during the fermentation process.

Scientists have discovered a new method: grinding the inner husks of the cocoa shell into powder and concentrating the pulp into a puree, then mixing both to create "cocoa jelly." This gel is very sweet and can replace sugar typically added during chocolate production.

This study was published in late May in the journal "Nature Food." The research team from ETH Zurich stated that the cocoa pod husks are rich in antioxidants, pectin, minerals, dietary fiber, and protein. Compared to regular sugar, cocoa jelly offers higher nutritional value. Additionally, the new chocolate has 20% higher fiber content than European dark chocolate and reduces saturated fat content by approximately 30%.

The most concerning aspect for everyone is probably the texture. According to a report from "La Vanguardia," in blind taste tests, the new chocolate's texture is similar to European dark chocolate. Kim Mishra, the first author of the study, told "The Guardian" that the new chocolate releases sweetness in the mouth at a slightly slower pace than traditional dark chocolate, with more pronounced fruity flavors and acidity.

The new type of chocolate combines health, environmental, and social benefits. According to laboratory calculations, this chocolate reduces land and water use by 6% compared to traditional chocolate production methods. Farmers in cocoa-producing regions also benefit from additional income as both cocoa pulp and husks can be sold.

However, the drying process of the inner husk consumes a significant amount of energy, leading to a 12% increase in greenhouse gas emissions. Researchers hope that in future large-scale production, solar drying or the use of solar photovoltaics can be employed to mitigate these negative impacts.

The research team stated that to make this chocolate a successful case that combines technological, nutritional, environmental, and income diversification benefits for small farmers, they hope that cocoa farmers will first have access to drying facilities before moving on to the mass production stage.

Reference:

*The Guardian（2024.6.1），Scientists develop method of making healthier, more sustainable chocolate
*ETH Zürich（2024.5.21），Chocolate that harnesses the full potential of the cocoa fruit
*La Vanguardia（2024.5.24），Swiss scientists invent a new type of chocolate: how it is made and what it tastes like
*Salon（2024.6.15），Scientists have found a use for cocoa pod scraps. It could change the future of chocolate

Source: 
Environmental Information Center