Chemists say they have successfully replaced as much as half the fat normally found in chocolate via a liquid infusion—and said liquid can be fruit juice, vitamin C water, or even diet soda, LiveScience reports. If your instinct is to assume the resulting bar just won't be as good, take heart: The method, which relies on "micro-bubbles," apparently allows the chocolate to retain its familiar "melt-in-your-mouth" quality—though researchers admitted at the American Chemical Society's meeting in New Orleans this weekend that the juice-made candy does have a bit of a fruity taste.
"Fruit-juice-infused candy tastes like an exciting hybrid between traditional chocolate and chocolate-juice confectionary," says the lead researcher, whose group tested apple, orange, and cranberry juices on dark, milk, and white chocolate. The Daily Mail notes that vitamin C water could allow the chocolate to retain more of its own flavor. The lead researcher hopes the food industry will take it from here, and use the technology to start pumping out lower-fat treats.
"Fruit-juice-infused candy tastes like an exciting hybrid between traditional chocolate and chocolate-juice confectionary," says the lead researcher, whose group tested apple, orange, and cranberry juices on dark, milk, and white chocolate. The Daily Mail notes that vitamin C water could allow the chocolate to retain more of its own flavor. The lead researcher hopes the food industry will take it from here, and use the technology to start pumping out lower-fat treats.
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