Clever chemists at the University of Warwick in the UK have removed up to 50% of fat in chocolates and replaced it with fruit juice. Much of the cocoa butter and milk fats in milk, dark and white chocolate bars were substituted with tiny droplets of orange and cranberry juice using what is known as a Pickering emulsion.
Amazingly, the new product retains the typical velvety taste of normal chocolates. The chemical technique maintains the substance in the crystal structure of fat which gives chocolate its glossy appearance, firm and snappy texture and melt-in-the mouth taste.
Thomas S. Skelhon , Nadia Grossiord , Adam R. Morgan and Stefan A. F. Bon Quiescent Water-in-Oil Pickering Emulsions as a Route toward Healthier Fruit Juice Infused Chocolate Confectionary
J. Mater. Chem., 2012, Advance Article DOI: 10.1039/C2JM34233B