It's not just the flavor of chocolate that titillates our senses.
The combination of cocoa, sugar, and fat is absolute perfection, but unfortunately, these ingredients have their health downsides.
The tongue was tested on chocolate bars with four different fat, sugar, and cocoa compositions. Cocoa content ranged from 70 percent to 99 percent. Ultimately, the bars with a higher fat content lubricated the 3D tongue better. The authors acknowledge that their tongue model is simplistic and might not translate to an actual human mouth. Nevertheless, theythat"the lubrication of surfaces in the single-papilla-scale is governed by a bridging effect of cocoa butter in between the cocoa particles…"
Practical studies now need to be done to see whether creating a low-fat chocolate bar is possible while still maintaining the product's texture and flavor.
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