But scientists at the University of Warwick believe they are one step closer to producing a healthier version of chocolate that contains 50% less fat.
Researchers managed to replace the fat in chocolate with tiny droplets of fruit juices, like cranberry and orange, WITHOUT ruining the melt-in-the-mouth sensation that the fat provides.
But the process is far from easy. Researchers had to make sure they didn’t alter the crystal structure in the chocolate, which is responsible for the glossy appearance and firm texture that everyone loves.
Although the modified chocolate would taste fruity, the scientists believe a simple solution of water and vitamin C could be used instead.
Now they want the food industry to take notice and start using the new methods.
What do you think? Would you be willing to try a low fat fruity chocolate bar?