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The last post is the WINNER!

sun rise

sun rise

The world is on fire
Premium Member
Hopefully this will bring a wave of anticipatory happiness:

"Chocolate breakthrough" reported by Swiss scientists​


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. The key to the new chocolate lies in its very sweet juice, which tastes, Mr Mishra explains, "very fruity, a bit like pineapple". This juice, which is 14% sugar, is distilled down to form a highly concentrated syrup, combined with the pulp and then, taking sustainability to new levels, mixed with the dried husk, or endocarp, to form a very sweet cocoa gel. The gel, when added to the cocoa beans to make chocolate, eliminates the need for sugar.​
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But wait, there's more:

... using the entire cocoa fruit could solve many of the cocoa industry's problems, from the soaring price of cocoa beans to endemic poverty among cocoa farmers.​
 
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