Experts from the University of Warwick (United Kingdom) have developed a system that allows substituting half of the fat in chocolate with fruit juice . In this way, the fats in cocoa butter and milk are drastically reduced without modifying the "pleasant sensation that chocolate produces in the mouth", as claimed by its creators.
To achieve this, researchers have replaced the fats with tiny droplets of juice less than 30 microns in diameter. Specifically, they have used orange juice and blueberry juice , combined with white chocolate, dark chocolate and milk chocolate. Those who have tried the result assure that the mixture provides a slightly fruity taste to the chocolate, which otherwise retains all its properties.
However, there is also the option of using water and a small amount of ascorbic acid (vitamin C) instead of the juice in order to maintain a full chocolate flavor, as explained by Stefan Bon, chemist and co-author of the work, in the Journal of Materials Chemistry. According to the researcher, now the industry will be able to use this new technique to develop tasty and healthy ways to eat chocolate, a food that we all like but that unfortunately contains too much fat, which forces to limit its consumption in a healthy diet.
