Now it's established that chocolate may very well be a health treat - eaten in moderation, you could soon be eating the same wonderful chocolate though with much less fat, according to a recently released study.
That's if manufacturers embrace a new technology and use “fruit-juice-infused chocolate.” At a presentation of the 245th National Meeting & Exposition of the American Chemical Society, Stefan A. F. Bon, Ph.D., who led the research, said that the technology enables chocolate manufactures tp add fruit juice, vitamin C water or diet cola and eliminate up to to 50 percent of the fat.
According to Dr. Bon (Bon?) the juice is in the form of micro-bubbles that help chocolate retain its good, smooth, chocolate delciousness in the “mouth-feel” -- he certainly knows how to describe the ideal chocolate eating experience. Better yet, you know the white stuff that seems to grow on old cholatee? It's called “sugar bloom” and this process prevents it too.
Seems like Dr. Bon and his team have discovered two more great reasons to keep eating chocolate.