Imagine picking up a nice juicy apple – but instead of biting into it you keep the seeds and throw the rest away.

That’s what chocolate producers have traditionally done with the cocoa fruit – used the beans and disposed of the rest.

But now food scientists in Switzerland have come up with a way to make chocolate using the entire cocoa fruit rather than just the beans – and without using sugar.

The chocolate, developed at Zurich’s prestigious Federal Institute of Technology by scientist…