A sweet gel from the endocarp of cocoa pods and the concentrated juice of the cocoa fruit pulp can replace sugar in a chocolate recipe, reducing the environmental impact associated with its production and improving the nutritional value of chocolate.

中文翻译：

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更生态的巧克力


来自可可豆荚内果皮和可可果肉浓缩汁的甜味凝胶可以替代巧克力配方中的糖，减少其生产对环境的影响并提高巧克力的营养价值。