Chocolate that halves the fat

                                           

 DIscovery could lead to “skinny” chocolate bars made with fruit juice instead of fat. have come up with a way to cut half the fat from the confectionery while retaining its “chocolatey” feel. The secret is juice in the form of micro-bubbles that preserve a texture that is firm to bite yet melts in the mouth. Lead researcher Dr Stefan Bon said, “We have established the chemistry that’s the starting point for healthier chocolate confectionery.

This approach maintains the things that make chocolate ‘chocolatey’, but with fruit juice instead of fat. Now we’re hoping the food industry will use the technology to make tasty, lower-fat chocolate bars and other candy.” The technology works with all kinds of chocolate — dark, milk and white, said Dr Bon. The Warwick team has made chocolate infused with apple, orange and cranberry juice.