Science, Space and Technology News 2024
ETH Zurich’s new cocoa-fruit chocolate maximizes the use of the whole cocoa fruit, increasing its health benefits by boosting fiber and reducing saturated fat content. This innovation not only promises a healthier indulgence but also improves sustainability and farmer incomes by utilizing more components of the cocoa fruit.
Cocoa-fruit chocolate uses cocoa fruit jelly as a replacement for powdered sugar, reducing the sugar content and increasing the product’s nutritional value.The primary 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 largely underutilized in traditional chocolate recipes.
Chocolate made with cocoa gel as a sweetener has more fiber and less fat than standard dark chocolate made with powdered sugar. It has 15 grams of fiber per 100 grams, while average chocolate only has 12. Additionally, cocoa-gel chocolate only contains 23 grams of saturated fat, whereas standard dark chocolate contains 33.
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