date:Apr 09, 2013
etain the velvety mouth-feel.
This process also prevents sugar bloom, the white film that coats the surface of chocolate that has been on the shelf for a while.
A gelling agent called agar makes tiny sponges that displace fat.
The technology works with dark, milk and white chocolate, Dr Bon says.
His team at the University of Warwick has made chocolate infused with apple, orange and cranberry juice.
Fruit juice-infused candy tastes like an exciting hybrid between traditional chocolate and a