date:Aug 14, 2012
way to maintain all of those things that make chocolate chocolatey but with fruit juice instead of fat.
Our study is just the starting point to healthier chocolate weve established the chemistry behind this new technique but now were hoping the food industry will take our method to make tasty, lower-fat chocolate bars.
Availableto the industry
The study said that current methods used to reduce fat in chocolate, such as aeration, could negatively impact the structure of chocolate and may be