Lower-fat chocolate is now possible thanks to electrical engineering

Physicists at Temple University in Philadelphia have come up with a novel approach to manufacturing chocolate that could allow for a lower fat content. Current techniques rely on a relatively high fat percentage — as much as 40 percent — to keep chocolate in liquid form during production, but the new method detailed in a study published today suggests that can be circumvented with the clever application of an electric field.
Electrorheology, as this field of research is called, is co