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The Accidental Low-Fat Chocolate Bar

Airy, crispy, heat-resistant and low fat are not the usual adjectives associated with chocolate, but Barry Callebaut, a respected Swiss chocolate manufacturer, has developed Vulcano, which is just such a product. Admitting that Vulcano was arrived at by accident rather than design, the Zurich-based chocolate maker sees plenty of market potential for a low-fat, low-calorie, heat-resistant chocolate. What's the secret to this low fat chocolate? The company won't say, but it's reckoned that most of the cocoa butter, which accounts for the bulk of the fat in chocolate, has been replaced at least in part by a starch. Vulcano apparently retains a chocolately taste, and will "melt" or break down in the mouth. For true chocolate lovers, though, a smooth and creamy texture is just as important as taste. If you're a dieter, a chocolate bar with 90 percent fewer calories will be appealing, but may ultimately be less satisfying than a small piece of the real thing. Real dark chocolate photo © Fiona Haynes, licensed to About.com Follow me on Twitter
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