Fixes 4 You

First seen in Newsweek: According to recent research, scientists at ETH Zurich have made a breakthrough in developing a healthier chocolate recipe. The study highlights the underutilized ingredients in the cocoa fruit, which typically only provides cocoa mass and "cocoa butter." The researchers collaborated with Swiss chocolate manufacturer Felchlin to develop a new recipe that incorporates more of the fruit’s valuable ingredients.

One of the key individuals involved in the study is: Dr. Anja Backers, a researcher at ETH Zurich. According to Dr. Backers, the study aims to fully utilize the cocoa fruit’s ingredients to create a healthier chocolate option. She notes that the fruit and melon have similar structures, “both with a hard outer shell and pulp and seeds inside.” Adding more pulp to the recipe increases the fiber content and reduces saturated fat. To achieve this… the researchers processed the cocoa bean with the pulp to create a sweet gel-like substance that could replace traditional powdered sugar.

The study’s findings were published in the journal Nature Food… suggesting a promising development for chocolate lovers seeking a healthier treat.