If you knew shocking your chocolate could make it low-fat, would you try it? Food scientists are working to develop a special way of creating chocolate that makes a 20% lower fat version. Without the tasteless technicalities of it, just know it involves electrified sieves. The promise of this finding will result in a healthier and tastier chocolate. This is all made possible with the use of what we’ll come to know and love as smart fluids because they don’t clump in the manufacturing process. A large chocolate manufacturer is currently working on debuting the new and improved version of chocolate to the market. Would you volunteer to try it?
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