GirlsGuideTo | OMG! A 50% Less Fat Chocolate!

This means you can eat twice as much, right?!

Chemists from the University of Warwick in England have discovered a way to reduce half the fat in chocolate by replacing the fat with fruit juices. The process, called Pickering emulsion, infuses microscopic drops of orange and cranberry juice into milk, dark, and white chocolate. The key to the process is that it prevents the droplets from combining with each into bigger drops, so the remaining fat will remain intact.

The most exciting news is that the chemists claim they have maintained all the things that make chocolate ‘chocolately’ but with fruit juice instead of fat, including “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." says Dr. Stefan Bon, the study's lead author.

The end results will have a little bit of a fruity taste to it; however, water and ascorbic acid could be used to replace the fruit juice even.

Our Verdict: OMG! YES! We love indulging in chocolate and would be ecstatic to try one with half the amount of fat. I wouldn’t even mind if the chocolate has a fruity taste; imagine how delicious dark chocolate with cranberry would be! Would you eat this new kind of chocolate?

{Source: University of Warwick}