Who wouldn’t eat more chocolate if there were no fear of packing on the pounds? Well, chocolate lovers may soon have a reason to celebrate. Scientists at Temple University have found a way to reduce the fat content of one the world’s favorite treats through the use of a little shock therapy.
By running an electric field through liquid chocolate during the manufacturing process, scientists were able to decrease its viscosity. The researchers’ “Electrorheology leads to healthier and tastier chocolate” findings were published in last week’s issue of the Proceedings of the National Academy of Sciences.