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The chocolate, developed at Zurich’s prestigious Federal Institute of Technology by scientist Kim Mishra and his team includes the cocoa fruit pulp, the juice, and the husk, or endocarp.

"This means that farmers can not only sell the beans, but also dry out the juice from the pulp and the endocarp, grind it into powder and sell that as well," explains Mishra.

The core has an almond-like shape, and the membrane containing the tiny mahogany seeds — the endocarp — is thick and tough.

At the centre of each is an incredibly hard shell known as an endocarp, which protects the seeds inside.

Fruit wedge-shaped or club-shaped, more or less corky toward the summit, the hard endocarp perforated at the apex.—