Scientists may have come up with the perfect solution for those who struggle to eat their five-a-day.
Chocolate made with fruit juice. Tiny droplets of juice are used to replace up to half of the bar’s fat content and the process works with white, dark, and milk chocolate. The downside is that researchers are still unable to make it taste exactly like chocolate and admit the final product has a fruity flavour. The technique, developed by a team at University of Warwick, substitutes the cocoa butter and milk fats with liquid in the form of micro-bubbles.
Speaking about the technique, Dr Stefan Bon, said: “We have established the chemistry that’s a starting point for healthier chocolate confectionary. This approach maintains the things that make chocolate ‘chocolatey’ but with fruit juice instead of fat. Now we’re hoping the food industry will take the next steps and use the technology to make tasty, lower-fat chocolate bars and candy.”