This is the most delicious news you'll hear all day!
Lowering the fat content in chocolate has been a real challenge for food scientists, as it takes a certain fat percentage for the liquid to be handled during production.
But according to a study at Philadelphia's Temple University, a simple electrical trick might remove some of that necessity.
Apparently when you run the liquid chocolate through an electrical field, the chunks tend to bond into chains, leading to a smoother liquid — meaning it may not need so much fat.
According to researchers, it should now be easy to remove 10%, possibly even 20% of the fat from processed chocolate — without losing any taste!
The study was partially funded by Mars — makers of Snickers, Milky Way, M&Ms, Twix, & more — so we may see reduced fat content in a LOT of popular candy in the near future.
For now, the lower fat chocolate still needs to pass more tests — for texture, nutrition information, and longevity in storage.
But with demand so high, we're guessing the process will go smoothly…