They said it couldn't be done – but tasty half-fat chocolate is here. And we have a recipe that you can try at home
WITH his mop of brown curls and horn-rimmed specs, Stefan Bon could easily carry off Willy Wonka's top hat and purple jacket. I'm less convinced by the small beaker of greyish gloop being stirred in an industrial blender in his lab at Warwick University, UK. Bon's cheerful admission that he more usually comes up with new recipes for paints, industrial coatings and the like isn't exactly whetting my appetite, either.
But appearances can be deceiving. The uninviting contents of that blender might be all my dreams come true at once, not to mention those of chocoholics the world over: the secret ingredient for smooth and creamy chocolate with half the fat, just as much flavour ...
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