Two Swiss businessmen rethink chocolate production

You can't make chocolate without cocoa beans—right? Two Swiss companies are exploring innovative ways to produce chocolate. One is using the entire cocoa fruit, including the cocoa pulp and the cocoa pods. The other is attempting to create chocolate in a lab. Both companies aim for a more efficient and sustainable approach to cocoa utilization. But how does the resulting chocolate taste? And would you be willing to try it? CHAPTERS 00:00 Why chocolate is in danger ((why is chocolate running out)) 00:48 Lab chocolate from Food Brewer 02:24 A taste test conducted on the street 02:57 Why is chocolate so important in Switzerland? 03:14 Cocoa-production in Western Africa 03:37 KOA makes chocolate from the whole cocoa fruit 04:38 Is this the future of Swiss chocolate? CREDITS Report: Gönna Ketels Camera: Andreas Haas Edit: Andreas Hyronimus Supervising editors: Ruben Kalus, Jana Oertel Thumbnail Copyright: picture alliance #dweuromaxx #chocolate #Switzerland ------------------------------------------------------------------------------------ Subscribe to DW Food: https://bit.ly/DWFood_Sub DW Food brings you the perfect blend of culinary trends, easy DIY recipes, exciting food secrets & a look behind the scenes of Europe’s culinary culture.