Scientists claim that lower fat chocolate is possible by using alcohol.
Food scientists have found a way to potentially cut significant fat from chocolate by replacing it with vodka, and no, you’re not dreaming.
The trick in creating that signature, silky chocolate mouth feel is finding an emulsion that works like fat does and it seems that tiny little vodka jellies can do the job.
Previous attempts and recipes were somewhat successful, especially those involving fruit juice. The introduction of the liquid element prompted many to wonder if alcohol would work.
That simple question prompted a whole new avenue for investigation and experimentation for Stefan Bon and his team at Warwick University, UK and the vodka chocolate was born.
Bon assured attendees at an American Chemical Society exposition that even though the bar is about 20 percent alcohol, the strong taste is subdued by the gelatinizing process. He laughed, “You wouldn't get the same immediate whack in the face that you would get with a drink of that strength, well, you would later.”
The formula and process do allow for the use of other liquids, but the scientist’s feeling is that the vodka option will likely have its own market.
