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Slash chocolate fat in half and prevent bloom with fruit juice
date:Aug 14, 2012
an be used for allformsof chocolate: dark, milk and white, said the researchers.

According to the scientists, the final product will taste fruity - but the chocolatey taste can be maintained by using water and a small amount of ascorbic acid (vitamin C) instead of juice.

Fruit juice has a distinctive taste and is acidic. The acidity is key for the system to work. We can replace fruit juice with water. The water is acidified with ascorbic acid, lead author Stefan Bon told ConfectioneryNews.com.

07/02 21:53