Scientists at the University of Birmingham have recently created a chocolate bar made of 60% water, yet (supposedly) tastes, smells, and feels just like the real thing.
Chocolate’s melting point, right around body temperature, is part of its appeal, as it feels good on the tongue. According the Telegraph, University of Birmingham researchers replaced chocolate’s fat particles with water. The water particles bind the cocoa butter together, which enables the chocolate to still melt at just below body temperature.
I’ll believe that it tastes and feels the same when I get to try it myself. Still, it sounds promising and interesting!