Low-Fat Chocolate as Rich as the Real Stuff?

No Comments | Written on August 14, 2012 at 1:00 pm, by

Chocolate: Food NewsDon’t you just love all those studies that tell us chocolate is actually good for us? Good for our blood pressure and our cholesterol, reducing our risk of diabetes and even aiding to weight loss? Um, they had us at “chocolate.”

 

Now, a study published in the Journal of Materials Cemistry finds there may be a new method to make our beloved treat even healthier by swapping out half the fat with juice “micro-bubbles.”

 

Business Insider reports that, according to the study: “Everyone loves chocolate — but unfortunately we all know that many chocolate bars are high in fat,” says Stefan Bon, one of the researchers. However, he notes, “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.”

 

The healthy process the team discovered is all super-scientific. Basically, they figured out how to retain chocolate’s texture by using a combo of liquids that don’t separate. (We’re not pretending to understand either.)

 

“We’ve found a way to maintain all of those things that make chocolate ‘chocolatey’ but with fruit juice instead of fat,” Bon explains: “Our study is just the starting point to healthier chocolate — we’ve established the chemistry behind this new technique but now we’re hoping the food industry will take our method to make tasty, lower-fat chocolate bars.” Better living through chemistry — and chocolate? Who could argue with that?

 

 

 

 

Not exactly low-cal — just wonderful chocolate dessert recipes!

 

 

 

 

What’s weird, wacky and new in the world of food? Check out the latest food news!

 

 

 

 

 

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