Eat this chocolate without any guilt

LONDON: You may soon feel a lot less guilty for having bars of dark chocolate. In a breakthrough that could bring an end to the days of you feeling miserable about piling on calories, scientists have successfully managed to halve the fat content of chocolate by replacing cocoa butter and milk fats with fruit juice.

Discovered by British scientists from the University of Warwick, the new technology would allow manufacture of chocolate with fruit juice, vitamin C, water or diet cola replacing up to 50% of the fat.

The juice is in the form of micro-bubbles that help chocolate retain the lush, velvety "mouth-feel"—the texture that is firm and snappy to the bite and yet melts in the mouth.

The process also prevents "sugar bloom," the unappetizing white film that coats the surface of chocolate that has been on the shelf for a while.

Already renowned as a healthy treat when enjoyed in moderation, chocolate could become even more salubrious if manufacturers embraced new technology for making "fruit-juice-infused chocolate," scientists announced at the American Chemical Society meeting. Stefan A F Bon, who led the research, said "We have established the chemistry that's a starting point for healthier chocolate confectionary. This approach maintains the things that make chocolate 'chocolatey', but with fruit juice instead of fat. Now we're hoping the food industry will take the next steps and use the technology to make tasty, lower-fat chocolate bars and other candy."

Chocolate's high fat and sugar content is a downside, compared to its high levels of healthful plant-based substances termed antioxidants or flavonoids, Bon explained. A 2-ounce serving of premium dark chocolate may contain 13 grams of fat ? 20% of the total daily fat recommended for a person who eats 2,000 calories per day.

Much of that fat is the unhealthy saturated variety. Substituting fruit juice or cola also reduces the overall sugar content of the candy.

Bon's team at the University of Warwick has made chocolate infused with apple, orange and cranberry juice.

"Fruit-juice-infused candy tastes like an exciting hybrid between traditional chocolate and a chocolate-juice confectionary," he said. "Since the juice is spread out in the chocolate, it doesn't overpower the taste of the chocolate. We believe that the technology adds an interesting twist to the range of chocolate confectionary products available," Bon said.

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