Recipes
- March 2, 2010
Water for Chocolate
If chocolate is your downfall, there may be some good news. Scientists at Birmingham University in England have developed a chocolate bar that replaces 60 percent of the fat content with water. It's bit more complex than it sounds: scientists employ a method that produces stable cocoa butter by connecting water particles with cocoa butter crystals. With an identical melting point to chocolate, and an apparently authentic taste, smell and mouth feel, this low-fat chocolate sounds like a promising alternative to the real thing. The question is, will it sell? Please vote in my poll, and feel free to add your comments. <SCRIPT LANGUAGE= "javaScript" SRC="http://guidepolls.about.com/lowfatcooking/7558026552/poll.js?linkback="> Water for Chocolate originally appeared on About.com Low Fat Cooking on Tuesday, March 2nd, 2010 at 14:35:51.Permalink | Comment | Email this
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