Food scientists from Zurich’s Federal Institute of Technology (ETH) developed a chocolate recipe with cocoa fruit jelly instead of powdered sugar, reducing the overall sugar content, adding nutritional value, and reducing waste.

Subsidising sugar might have had historic reasons, but it also produced wasteful, unhealthy side effects.

My partner had a 60 dollar a month gourmet chocolate habit for a while, it has been swapped out with dates, raisins and nuts!

I stopped having coco when I went vegan. I hear there are non terrible ways to get it but I can't actually find any sold where I'm confident the people growing it get paid enough to enjoy the chocolate products I want.

I really miss it. Carob does not make a delicious hot drink.