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.
Dr Bon said they felt they had ‘established the chemistry’ which is a ‘starting point for healthier chocolate confectionary.’
He added: ‘Now we’re hoping the food industry will take the next steps and use the technology to make tasty, lower-fat chocolate bars and other candy.
‘Everyone loves chocolate – but unfortunately we all know that many chocolate bars are high in fat.
‘However it’s the fat that gives chocolate all the indulgent sensations that people crave – the silky smooth texture and the way it melts in the mouth but still has a ‘snap’ to it when you break it with your hand.’
Would you try this new chocolate if it was put on the shelves? Let us know in the comments below.
