"Chocolate breakthrough" reported by Swiss scientists

'Chocolate breakthrough' sounds like a euphemism for something unpleasant, but in this case it's good news: Swiss scientistists report successfully making chocolate with the entire cocoa fruit rather than just the beans.

They say traditional chocolate production, using only the beans, involves leaving the rest of the cocoa fruit – the size of a pumpkin and full of nutritious value – to rot in the fields.

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