Hayati

The key to the new chocolate lies in its very sweet juice, which tastes, Mr Mishra explains, "very fruity, a bit like pineapple".
This juice, which is 14% sugar, is distilled down to form a highly concentrated syrup, combined with the pulp and then, taking sustainability to new levels, mixed with the dried husk, or endocarp, to form a very sweet cocoa gel.
The gel, when added to the cocoa beans to make chocolate, eliminates the need for sugar. ❣️❣️❣️

Swiss chocolate: Scientists cut waste and sugar The whole of the cocoa fruit is used in production, rather than just the beans.