Temple researchers zapped chocolate to lower its fat content

A team of Temple University physicists figured out a cool way to drop chocolate’s fat content: through electricity.
When exposed to an electric field, chocolate’s fat content was lowered about 10 percent. Not a tremendous drop, but we’ll take anything we can get.
“A new class of healthier and tastier chocolate should come soon,” reads the research’s abstract, which was published last Thursday by the National Academy of Sciences.
The Verge had a nice little write-up:

There’s no guarantee that Mars or any other company that might be interested in adopting the technique would use it to replace the fat with something healthier. The potential for marketing a lower-fat chocolate is obviously huge, however, which is what makes this exciting for the big producers. For us humble geeks, it’s just really cool to see the problem of viscosity ameliorated with the help of some clever electrical engineering.