Could any more good news about chocolate surface this year? Aside from playing a role in cognitive function, protection against heart disease and the potential to lower your BMI, researchers have released another bit of good news – tasty chocolate with half the fat.
And yes, the key word is tasty. Unlike other chocolate formulations that cut fat, the flavor isn’t sacrificed. Chemists at the University of Warwick found that replacing the fat in chocolate with fruit droplets, maintained much of the similarities in texture and flavor as traditional chocolate.
Lead author, Dr. Stefan Bon explained in a press release issued yesterday, “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. We’ve found a way to maintain all of those things that make chocolate ‘chocolatey’ but with fruit juice instead of fat.”
It will take some time for this discovery to make its way to supermarket shelves. Food manufacturers will have to play with the formulation and preservation aspects. Nonetheless, chocoholics everywhere can rejoice – a healthier chocolate has been discovered.
Now, if only they could find a way to rid of the sugar without that nasty aftertaste, found in many sugar-free candies and chocolates.