A new healthy chocolate?

'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.'

The researchers took out much of the cocoa butter and milk fats that go into chocolate bars, substituting them with tiny droplets of juice measuring under 30 microns in diameter.

They infused orange and cranberry juice into milk, dark and white chocolate using what is known as a Pickering emulsion.
The new chocolate bars do taste of fruit, the researchers admit.

The new chocolate bars do taste of fruit, the researchers admit.

However, they admit there is a tradeoff.

The final product will taste fruity, the team admitted - but there is the option to use water and a small amount of ascorbic acid (vitamin C) instead of juice to maintain a chocolatey taste.

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