. This reduces up to 50 per cent of the
fat content in chocolate without sacrificing the chocolaty taste. The firm and
snappy texture is also maintained, allowing it to melt in the mouth. If the
final product has a fruity taste, it may be minimised by using a small amount
of vitamin C and water.
technique was developed by a team at the University of Warwick
Conventional chocolate bars contain cocoa butter and milk fats. These may be
replaced by liquid in the form of micro-bubbles. Dr. Stefan Bon
the team declared that this would be 'the starting point for healthier
At the 245th National Meeting &
Exposition of the American Chemical Society, the researchers indicated that
chocolate could become more healthy and enticing if manufacturers embraced this
new technology for making fruit-juice-infused chocolate.
candy tastes like an exciting hybrid between traditional chocolate and a
said Bon. "We
believe that the technology adds an interesting twist to the range of chocolate
confectionary products available".
low fat chocolate may also stay longer in shelves without developing the
unappetizing white coat that normally develops over the surface. A
significantly reduced sugar content also means that the chocolate is healthier
than the conventional bars.
Happier news for those who
prefer alcohol! Researchers also hinted the chances of developing chocolate
based on alcohol. They are working hard on 'tiny little vodka jellies'
Well, for now, it is a combination of fruit juice and chocolate that is coming