Happy Days: Scientists Discover How To Make Delicious Half Fat Chocolate
Bars are made from fruit juice and have same texture as regular chocolate
Good news for chocoholics: scientists have discovered a tasty half fat version of the popular indulgent treat.
A team of researchers at the University of Warwick have found a new way to make chocolate, by substituting the cocoa butter and milk fats which go into regular bars with fruity liquid in a ‘micro-bubbles’ form, allowing the chocolate to keep its regular velvety, melt-in-the-mouth texture.
However, they have admitted the cranberry, apple and orange juice droplets which are used to replace half of the bar’s fat content do give the chocolate a fruity taste, and have experimented with using a mixture of water and vitamin C instead to retain a more usual flavour.
Lead researcher Dr Stefan Bon said: ‘We believe that the technology adds an interesting twist to the range of chocolate confectionary products available.
‘The opportunity to replace part of the fat matrix with water-based juice droplets allows for greater flexibility and tailoring of both the overall fat and sugar content.’
The technique works with all kinds of chocolate – dark, milk and white.
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