With Americans consuming more than 1.8 million tons of chocolate annually, it's no wonder many say they lack the willpower to resist the stuff.
But waistline-minded chocoholics can take heart.
Chemists at the University of Warwick in England say they have found a way to replace half the fat in chocolate with mircroscopic droplets of fruit juice. The concoction, according to a report published Monday in the Journal of Materials Chemistry, tastes a little fruity but retains many of the qualities that make chocolate so loved.
Lead author Stefan Bon and colleagues removed much of the cocoa butter and milk fats that normally go into chocolate bars, substituting them with droplets of orange and cranberry juice less than 30 microns in diameter. The juice droplets were infused into three types of chocolate: milk, dark and white.
“Everyone loves chocolate – but unfortunately we all know that many chocolate bars are high in fat,” Bon said in a press release. “However, it’s the fat that gives chocolate all the indulgent sensations that people crave – the silky smooth texture and the way it melts in the mouth but still has a ‘snap’ to it when ou break it with your hand.”