PREVIEW

Switzerland's New Chocolate Revolution. Chocoholics faced soaring cocoa prices this year, but hope comes from Switzerland. Food scientists at the Federal Institute of Technology in Zurich have found a way to use more of the cocoa fruit. Traditional chocolate uses only the beans. The new method incorporates the whole fruit without added sugar. This new chocolate is rich, dark, and sweet even without additional sugar. Discards are juiced to create a concentrated syrup that blends with the pulp and husk. This method reduces waste and allows cocoa growers to potentially charge higher prices. However, it doesn't solve child labor or deforestation issues. EU soon requires no deforestation guarantees for chocolate imports. Several Swiss brands, including Lindt, are testing this method but haven't removed sugar yet. While environmentally friendly, current subsidies make older methods cheaper. This could change as consumers value sustainable practices.
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