{"id":71615,"date":"2023-10-04T19:38:43","date_gmt":"2023-10-04T17:38:43","guid":{"rendered":"https:\/\/www.schokologo.com\/fettarme-schokolade-entwickelt"},"modified":"2026-09-16T14:30:51","modified_gmt":"2026-09-16T12:30:51","slug":"low-fat-chocolate-developed","status":"publish","type":"post","link":"https:\/\/www.schokologo.com\/en\/schokologos-world\/low-fat-chocolate-developed","title":{"rendered":"Low-fat chocolate developed: half the fat, all the melt"},"content":{"rendered":"

Updated: September 2026 \u00b7 Original: August 2012<\/em><\/p>\n

Low-fat chocolate has existed in the lab since 2012: researchers at the University of Warwick replaced up to 50 % of the fat with microscopic droplets of fruit juice \u2013 and kept the gloss, the snap and the melt. The method has not reached the shelves so far; Mondel\u0113z filed a patent on a similar technique in 2014. Why fat is so hard to replace in chocolate, and which chocolate Schokologo embosses your logo into, is explained below.<\/p>\n

The study: fruit juice instead of fat<\/h2>\n

“We have found a way to maintain all of those things that make chocolate ‘chocolatey’ but with fruit juice instead of fat,” said lead researcher Stefan Bon of the University of Warwick. For this to work without loss of enjoyment, the juice has to take over many jobs: fat is not only the carrier of flavour, it also gives chocolate its appetising look \u2013 the glossy surface and the silky texture.<\/p>\n

The fat is also responsible for the gentle melt at body temperature. With a technique called a Pickering emulsion, the juice is meant to deliver the same properties. The key is the even distribution of juice droplets only 30 micrometres in size throughout the remaining fatty mass. The British team found a working recipe for white, milk and dark chocolate. The half-fat chocolate tastes noticeably fruity, which could be avoided by replacing the juice with a mixture of water and ascorbic acid, the developers said.<\/p>\n

Source: Skelhon, Grossiord, Morgan, Bon: Quiescent water-in-oil Pickering emulsions as a route toward healthier fruit juice infused chocolate confectionary<\/em>, Journal of Materials Chemistry 2012, 22, 19289<\/a> \u00b7 University of Warwick press release, 13 August 2012 (ScienceDaily)<\/a> \u00b7 Mondel\u0113z patent filing 2014 (ConfectioneryNews)<\/a>.<\/p>\n

Why fat is so hard to replace in chocolate<\/h2>\n

Cocoa butter is not just a flavour carrier \u2013 it is the scaffolding of chocolate. Five things depend on it:<\/p>\n