Swiss firm develops ultra low-fat chocolate
Swiss scientists say they have developed a formula for an ultra low fat chocolate which doesn’t melt in your hand. Zurich-based firm Barry Callebaut claims its Vulcano chocolate contains 90 per cent fewer calories than a standard bar of commercially available chocolate, which also withstands heat of up to 55C, almost double the temperature at which normal chocolate melts.
“Like many great discoveries, our engineers actually stumbled upon the technique by accident,” said a spokeswoman for Barry Callebaut, who added that the texture is “more crispy than creamy”.
One British food scientist described the finding as the "grail" of chocolate, adding that the secret formula could be achieved by replacing some of the cocoa powder with starch.