Food scientists in Switzerland have discovered a method of using the entire cocoa fruit to make chocolate, instead of exclusively using the beans. With the current process chocolate producers extract the beans and dispose of the rest of the fruit.

The new chocolate was developed at the Federal Institute of Technology in Zurich by scientist Kim Mishra and his team. Together they have created a process that includes the cocoa fruit pulp, the juice, and the husk.

Utilising the entire fruit can substantially minimise waste, potentially eliminate the need for sugar, and also reduce the increasing prices for cocoa beans.

Mr Mishra has stated that the new chocolate heavily relies on the sweet juice of the fruit. The juice, which is 14 per cent sugar, is distilled down to form a highly concentrated syrup, combined with the pulp and then mixed with the dried husk, to form a very sweet cocoa gel. When the gel is added to the cocoa beans, it eliminates the need of sugar.

Mr Mishra was partnered in his project by KOA, a Swiss start-up working in sustainable cocoa growing. Its co-founder, Anian Schreiber, believes using the entire cocoa fruit could solve many of the cocoa industry’s problems, from the price of cocoa beans to the poverty among cocoa farmers.

“The farmers get significantly extra income through utilising cocoa pulp, but also the important industrial processing is happening in the country of origin,” Mr Schreiber told BBC.

The link between chocolate production and the environment is also stressed by Mr Schreiber. A third of all farm produce, he said, “never ends up in our mouths”.

“It’s like you throw away the apple and just use its seeds. That’s what we do right now with the cocoa fruit.”

This new approach to chocolate could bring significant benefits while producing new flavours.

“You need to be innovative to maintain your product category,” Mr Mishra said.

“Or… you will just make average chocolate.”

The process has already caught the eye of sustainable food companies.