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 flavor.
'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.'
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 flavor.
'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.'
waaaw good news baby keep on
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