Fat-Free Immortal Chocolate Created by University of Warwick

Scientists have found a way to replace up to 50 per cent of chocolate's fat content with fruit juice. University of Warwick chemists have taken out much of the cocoa butter and milk fats that go into chocolate bars, substituting them with tiny droplets of juice measuring under 30 microns in diameter. They infused orange and cranberry juice into milk, dark and white chocolate using what is known as a Pickering emulsion.