All The Flavor Of Chocolate, Half The Fat
Okay, chocolate lovers…listen up! We know that chocolate bars are often full of fats and sugars that we just should avoid in order to maintain a healthy daily diet. However, that white, dark, or milk chocolate just calls our names sometimes. And when it does, high amounts of fat and sugar come with it.
Until now, that is. Researchers from a UK university have discovered a way to replace much of that fat, and even some of the sugar, in our favorite chocolate confection with fruit juice, says a redOrbit article. Through a Pickering emulsion, researchers, led by Dr. Stefan A. F. Bon of the University of Warwick, were able to lessen the fat content of chocolate by as much as 50 percent.
Here’s what they did:
“Chocolate itself is an emulsion of cocoa butter and water or milk combined with cocoa powder, with the fatty substance lecithin used as an emulsifier in the process. By using Pickering’s method, Bon’s team used solid particles instead of that emulsifier, thus eliminating lecithin as an ingredient.”
By eliminating lecithin, they were able to eliminate much of the unhealthy saturated fats. As redOrbit explained in the article, one two-ounce serving of premium quality dark chocolate often contains up to 13 grams of fat. If that number does not seem that high, in proportion to a 2,000 calorie diet, that would be one-fifth of the total recommended daily allowance of fat. And that is just in a two-ounce serving!
The researchers said that they tried the Pickering’s emulsion of fruit juice and chocolate with white, dark, and milk chocolate and with apple, orange, and cranberry juice. In all cases, the confection was a success in both taste and fat and sugar content. So no matter ones preferred variety of chocolate, if this new technology picks up in the food industry, we just might find a nice bar of dark chocolate with about 7 grams of fat instead of 13. Wouldn’t that be tasty?
As I read about this, I kept wondering about the flavor. Dr. Bon explained that the fruit juice does not overpower the flavor of the chocolate because it is spread out in the chocolate itself. He described the flavor as an “exciting hybrid between traditional chocolate and a chocolate-juice confectionary.”
I must admit that I am not just a huge fan of chocolate. It’s okay, and I will eat it, but I rarely just crave a chocolate candy bar of any variety. In fact, I could probably go my whole life without chocolate for the most part. Well, with the exception of brownies, but this article focuses on chocolate bars and candies more than on bakery foods. But I digress. Though I am not a huge fan of chocolate, I am mildly intrigued by a chocolate bar infused with fruit juice.
Not only do I like the idea of a sweet treat with less fat and sugar, but I also really want to know what this new infusion of chocolate and fruit juice might taste like. I am always up for trying new foods and new flavors, and this new food packs a double whammy of interest because it is healthier than the current chocolate confection alternative. I hope I will soon have an opportunity to try Bon’s and his fellow researcher’s discovery.
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