Low fat chocolate recipe

Low fat chocolate recipe

A low fat chocolate recipe may seem as reckless a claim as a recipe may seem out of place on a hypnotherapy blog. But given the blog’s tradition of hands on experiment here’s a recipe to try at home.

Some newspapers have got very excited lately over manufacturers claims of having devised a way to make low fat chocolate.  The new technique is called “electrorheology” applies an electrical field to the chocolate, making it flow more smoothly.  The different viscosity of the chocolate means that the recipe needs 10% less fat to produce.

On the off-chance that your kitchen doesn’t have an electrorheology field generator on a shelf next to an ice cream maker, I thought that I’d dust off a recipe from a couple of years ago.  It’s courtesy of Caroline Williams, and is from the 21st December 2013 New Scientist.

The recipe is based on research into the structure of chocolate, and the importance of “mouth feel” in foods.  For chocolate it depends on a particular structure in the fats – trying to replace the fats with other bulking agents turned out to adversely affect the feel as well as the taste.

However research by Warwick University led to them using agar, a substance drawn from seaweed that is already used as a thickener in other foods.  Suitable for vegetarians it has been shown in large scale tests to successfully mimic and replace the fat that gives chocolate its delicious body temperature melting point and mouth feel.

Not only does the agar replace a proportion of the fat it also makes the chocolate more filling – so not only is ot lower calorie, but you need less of it than ‘normal’ chocolate to feel as full.

Low fat chocolate recipe

To try the recipe yourself you’ll  need

  • 100 grams of chocolate
  • 20 grams of water containing dissolved agar
  • a thermometer
  • a hand blender
  • a chocolate mould
  1. Add the agar to cold water and then heat it in a pan to a minimum of 90°C and a maximum of 95°C.
  2. When the agar solution is transparent allow it to cool.
  3. Melt the chocolate in a bain-marie, or over water.  Don’t let water get into the chocolate.
  4. When the agar solution has cooled to 50°C add 20 grams to the melted chocolate.
  5. Mix them together with the hand blender, and allow to cool to 25°C.
  6. Shake the mixture and pour into the mould.
  7. Leave to cool and temper in the fridge for fourteen days before eating.


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