Leave it to scientists to take something as awesome as chocolate and make it even better.
By running liquid chocolate through an electric field, they were able to remove up to 20% of the fat while making the end product tastier.
Like so many great scientific discoveries, this one happened by accident. The researchers who came up with the new chocolate-making method were merely aiming to improve its viscosity, so that it wouldn’t clog the machinery in manufacturing plants.
Rongjia Tao, a physicist at Temple University in Philadelphia, had used a