Chocolate is the guilty pleasure of millions of people around the world but that may soon change if a team of researchers from the University of Warwick in the UK get their way.
In a new study published in the Journal of Materials Chemistry, scientists from the university managed to cut the fat content of chocolate by 50 % by infusing it with juice bubbles.
The idea is that the bubble inside the chocolate allow it to maintain a creamy texture without the use of rich and fatty cocoa butters and fats.
Speaking about the study, scientist Stefan A. F. Bon, said: "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."
At the moment that would involved the production of fruit flavored bars as the chocolate takes on the characteristic of the juice bubbles injected inside, however the team behind the discovery claim that a similar method could be used with water and vitamin c to give a neutral taste.
Who knows, maybe one day chocolate will be healthy.