Scientists at the University of Warwick have been hard at work solving one of humanity’s greatest problems: creating a healthier chocolate. Lead author of the study Dr. Stefan Bon explains the dilemma, “Everyone loves chocolate – but unfortunately we all know that many chocolate bars are high in fat.”
Their solution? Swapping out some of that fat (50%) with fruit juice. The chemists were able to infuse the chocolate trio (milk, dark, and white) with orange and cranberry juice and still keep that chocolately feel – the “silky smooth texture and the way it melts in the mouth.”
The trade off, of course, is the taste. Anything with orange juice is going to taste at least a little like an orange. But Dr. Bon and his team have an answer for that as well – water and ascorbic acid should have the same effect as the fruit juice without changing the taste.