A new method for making chocolate has been revealed by UK scientists that can recreate the indulgent treat with 50% less fat. How can this be done, we hear you ask? By replacing the fat with fruit juice.
This discovery was revealed at the National Meeting and Exposition of the American Chemical Society in New Orleans. Stefan A. F. Bon PhD is the lead researcher in this study and says, “We have established the chemistry that’s a starting point for healthier chocolate confectionery.”
The scientist’s approach has managed to maintain the velvety texture in chocolate we love and they hope that the food industry will be able to take the next step to help make delicious, lower-fat chocolate bars widely available.
Micro-bubbles of liquids such as fruit juice and vitamin C water are used to create a chocolate that is low in fat but still melts in the mouth. In moderation chocolate is already known for its health benefits, especially dark chocolate which contains a high level of antioxidants. Sadly chocolate is also high in sugar and saturated fat thanks to the cocoa butter used for its creamy texture.
Swapping cocoa butter with fruit juice means we’ll still get to enjoy the luxurious feel of chocolate with less saturated fat. But what about the taste? If you are not a fan of fruity flavoured chocolate already you may feel skeptical, but apparently you have nothing to worry about.
Lead researcher Stefan says fruit-juice-infused chocolate takes like a hybrid between traditional chocolate and fruit-juice confectionary. As the juice is spread throughout the chocolate, it doesn’t overpower the sumptuous chocolaty taste.
This new method works with white, milk and dark chocolate so hopefully chocolate lovers will be able to enjoy a healthier indulgence in the future.
If you want to know more about making healthy choices when it comes to your diet, speaking to a nutritionist could help. For more information and to find a nutritionist in your area, please see our Healthy Eating page.