Scientists have come up with a new way to produce low-fat chocolate, without it clogging the machinery, by using electric fields. How we’ve been waiting.
So what is the other major ingredient in chocolate, that is not fat? That’s right. Sugar.
This means that manufacturers can switch the harmless fat for even more addictive and obesity-causing sugar without hesitation. Yummy. This is going to be so healthy.
Personally I’ll stay with non-electrocuted dark chocolate, in small amounts. Here’s our low-carb chocolate guide: