Sure, chocolate-covered orange peels and raspberry-filled chocolates are delicious, but actually putting fruit juice into our afternoon treats? Blasphemy.
Well, chemists have gone on and figured it out anyway, with results finding that adding in fruit juice to chocolate can reduce the amount of fat per chocolate bar.
TIME reports that study authors emulsified orange or cranberry juice into milk, dark, or white chocolate, using the Pickering emulsion process, adding solid particles instead of liquids.
"Everyone loves chocolate — but unfortunately we all know that many chocolate bars are high in fat," lead author Dr Stefan Bon said in a press release. "However it’s the fat that gives chocolate all the indulgent sensations that people crave — the silky smooth texture and the way it melts in the mouth but still has a ‘snap’ to it when you break it with your hand."
Luckily, this process won't change the texture of chocolate, but the product does taste fruitier than normal. Study authors suggest using water with a bit of vitamin C, but perhaps some raspberry juice or cherry juice could work as well?