Cocoa farmers in Ivory Coast are excited about an innovative chocolate-making process that utilizes the entire cocoa fruit, including the pulp and husk. This new method not only reduces waste but also increases the value of the crop, providing additional income for farmers. The use of the entire fruit enhances the flavor profile of chocolate, creating a more sustainable and premium product. Farmers are hopeful that this technique will boost their profits and contribute to a friendlier chocolate.