date:Mar 28, 2013
Reducing chocolates fat content was also the goal behind University of Warwick researchers in the UK, who found a way to replace up to 50% of chocolates fat content with fruit juice. They infused orange and cranberry juice in milk, dark and white chocolate and found the effort did nothing to the mouthfeel of the resulting product. Although the final product did have a fruity element to it, researchers noted water and a small amount of ascorbic acid (vitamin C) could be used instead of juice to