Scientists Reinvent Chocolate With Secret Ingredient – It's Healthier And Less Wasteful

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To address this stark imbalance, a team of researchers led by scientists from ETH Zürich in Switzerland has gone back to the basics and reinvented the chocolate recipe from the ground up. They've swapped out a portion of the refined sugar for a part of the cocoa fruit that's normally thrown away.tree bears little resemblance to the delectable candy it's used to produce.

"Fiber is valuable from a physiological perspective because it naturally regulates intestinal activity and prevents blood sugar levels from rising too rapidly when consuming chocolate,"By separating and drying the fiber-rich inner wall – or Not only did the resulting chocolate contain a few more grams of fiber than conventional 100 gram blocks, it provided equivalent sweetness without the same load of sugar. Experiments based on trained volunteers showed that a product that was 20 percent 'whole fruit gel' was as sweet as chocolate that was around 5 to 10 percent powdered sugar.– tends to contain around 15 to 20 percent sugar.

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