Chocolate is universally beloved, but it’s not the healthiest of foods and it’s not the most sustainable, either. Thanks to recent research, however, it’s about to become a little better. Scientists working in Switzerland (where else?) have found a way to make chocolate and include some of the cocoa pod into the recipe, adding more fiber and reducing the amount of sugar without changing the taste. The history of chocolate goes back over 5,000 years. In those early days, chocolate would have looked very different. It was a beverage, often mixed with spices and used in rituals and medicinal prac…