Swiss chocolate: Scientists cut waste and sugar

Imogen FoulkesKim Mishra (L) and Anian Schreiber (R) cooperated on the new chocolate making process 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…