Scientists Create Fruit-Infused Chocolate with Half the Fat. Best. News. Ever

by Amanda MacMillan



CN Digital Studio
CN Digital Studio

The American Chemical Society's annual meeting is being held this week in New Orleans, with this year's emphasis on energy and food. And the conference kicked off Sunday with this bombshell of an announcement: Scientists at the University of Warwick in the U.K. say they've developed a technology that allows chocolate to be infused with fruit juice (or diet cola or "vitamin C water," whatever that is, or even vodka!) for a total of 50% less fat. Can you believe that?

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Chocolate, as we know all too well, can totally be considered a healthy treat...when eaten in "moderation," i.e. kinda-tiny serving sizes that no one actually pays attention to. And sure, low-fat chocolate already exists, the researchers say, but the taste and "mouth feel" leaves much to be desired.

But this is different, they say: Using a technique known as a Pickering emulsion, filler liquid is added to the chocolate in the form of micro-bubbles, which help it retain its lush, velvety texture. Plus, it will also prevent "sugar bloom" -- the unappetizing white film that coats the surface of chocolate that's been on the shelf for a while. Crazy, right?

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The researchers first published a paper on this technique back in August, but now they say that the technology is available as soon as food manufacturers decide to take it on. (So far they've experimented with dark, white, and milk chocolate, using apple, cranberry and orange juice.) The chocolate does take on a hint of the fruit's flavor, they say, but honestly, I think it could be pretty freaking tasty. Come on, Godiva, what are you waiting for!?

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