It’s been a rough year for chocoholics. Spot prices for cocoa nearly tripled earlier this year, and consumers looking for a cocoa fix have had to cover those costs. But news from Switzerland, the mecca of chocolate offerings, could offer some hope.
Food scientists at Zurich’s Federal Institute of Technology say they have developed a method to utilize more of the cocoa fruit to make chocolate, which could help growers, the environment, and, eventually, consumers.
