VEVEY, SWITZERLAND — Nestle has created 70% dark chocolate made entirely from the cocoa fruit. The company said its new confectionery, which uses cocoa beans and pulp as the only ingredients, delivers natural sweetness and subtle acidity without added refined sugar.

Typically, a small amount of pulp is used in the fermentation of cocoa beans after harvest, but a significant portion is removed. Nestle said this is the first time the pulp has been used as an ingredient to naturally sweeten chocolate.

Nestle plans to introduce its first Cocoa Fruit Chocolate product in Japan this fall through its KitKat Chocolatery. Last year, the company launched Ruby Chocolate, the first cocoa-derived pink-colored confectionery sold internationally, and Volcanic Chocolate, a confectionery made from a rare type of cocoa cultivated on volcanic islands, as Japan KitKat products.

The company said it expects further products in other countries to follow next year.

“We’re proud to bring chocolate lovers a new chocolate made entirely from the cocoa fruit,” said Patrice Bula, head of strategic business units, marketing and sales at Nestle. “This is a real innovation, which uses the natural sweetness of the cocoa pulp to provide a pure, novel chocolate experience.”