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In traditional chocolate production, after the grains of the cocoa plant are removed, the rest is utilised as waste. However, research at the Zurich Federal Institute of Technology has discovered that this waste part is also incredibly useful.
The beans taken to produce cocoa are prepared as cocoa and then chocolate through various processes. However, a sweet water is obtained from the rest of the cocoa fruit, more precisely from the pulp, which is considered as waste by the producers. This water, which has a pineapple-like flavour, is distilled to obtain a concentrated syrup.
A puree is also made from the pulp. The mash and water are then combined to produce a very sweet cocoa gel. This gel also eliminates the need for the sugar used in chocolate making.
This method, developed by the Zurich Federal Institute of Technology, is seen as the latest invention in the historical production journey of Swiss chocolate makers.
