The team of researchers from Switzerland's prestigious Federal Institute of Technology distilled the juice contained inside the flesh into a concentrated syrup and mixed it into the pulp as a thickener, as well as the husk, to produce a chocolatey gel that's ideal for making chocolate outright, or as a sweetener, containing 14 percent simple sugars by weight.

This gel will allow chocolatiers to remove sugar from the process, and reduce the immense amount of biological waste required to produce chocolate.