The scientists has come up with a way of making the chocolate by using the entire cocoa fruit rather than the beans - eliminating the need for sugar.
The new chocolate contains a juice that tastes "very fruity, a bit like pineapple," said Kim Mishra, scientist at The Federal Institute of Technology in Zurich to BBC News.
The juice is distilled down to form a highly concentrated syrup and is combined with the pulp and mixed with the dry husk of the cocoa fruit to form a cocoa gel. The gel is then added to the cocoa beans to make chocolate.
The belief is that this form of chocolate making can solve many problems in the the chocolate industry such as unethical practices, sustainability and environmental damage.
"The farmers get significantly extra income through utilising cocoa pulp, but also the important industrial processing is happening in the country of origin. Creating jobs, creating value that can be distributed in the country of origin," said Mishra.
