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Chocolate that harnesses the full potential of the cocoa fruit - EurekAlert


<p>ETH researchers have developed a type of chocolate that is more sustainable and nutritious than conventional varieties. Cocoa-​fruit chocolate uses cocoa fruit jelly as a replacement for powdered sugar, reducing the sugar content and increasing the product&rsquo;s nutritional value. This new chocolate recipe also has the potential to diversify the income sources of small farmers.</p>

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