date:Aug 14, 2012
Scientists from the University of Warwick in the UK today published a study in the Journal of Materials Chemistry that claims that cocoa butter and milk fats that go into chocolate bars can be substituted with tiny droplets of juice thus reducing fat content by 50%
The researchers also claim that the method can prevent white specks found on the surface of chocolate known as sugar and fat bloom.
Kraft/Cadbury-owned research firm Reading Scientific Services Limited (RSSL) funded the study.
Tiny