Seaweed is the key to low-fat chocolate

Can it be true? Is I possible to get low fat chocolate that doesn’t taste of cardboard or feels like margarine in the mouth?

An article claiming that most welcome breakthrough was published in the Christmas special of the New Scientist magazine (21/28 December 2013).

Stefan Bon, and his PhD student Adam Morgan, of Warwick University, UK, are the names to remember. The article explains about previous research into the wonderful properties of chocolate, and why once melted chocolate is not the same even if you put it in the fridge.

The latest research in order to reduce the fat content of chocolate has been to insert nano air bubbles or water droplets, but this has not been entirely successful.
Now, however, it seems like Bon and Morgan have managed to solve something that will be celebrated by the many chocoholics over the world.

Instead of air, they replace up to as much as half the fat in a chocolate bar with jelly made from seaweed agar mixed with fruit juice. They first created a jelly that was based on gelatin. However, gelatin is made fom animal skin and bones, something not everybody want in their chocolate, so they developed one based on prawns instead. But considering seafood allergies (not to mention that prawn on the ingredient list would put even more people off, nor is it vegetarian), they finally settled for good old seaweed agar, and that seems to have done the trick.

Read the full article ( and reporter Caroline Williams’ DIY recipie for low fat chocolate) in New Scientist.

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