British scientists have developed a new fruit-juice-infused chocolate that they say has up to 50 percent less fat than the regular stuff. And it’s tasty, too.
The scientists, led by University of Warwick’s , created the hybrid chocolate using a blender to generate microscopic droplets of fruit juice fine enough to blend into molten chocolate.
Bon and presented their research on Sunday at the annual meeting of the American Chemical Society in New Orleans.
According to Bon, these “micro-bubbles” of juice preserve that oh-so-satisfying velvety texture of chocolate, while also replacing much of the fat content. “This approach maintains the things that make chocolate ‘chocolatey,’ but with fruit juice instead of fat,” he explains.