【媒体英语】健康的巧克力

英语自学网

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        听写记者声音部分, Stefan Bon的采访声音无需听写。
       
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        Stefan Bon
       
       
Here's the problem with chocolate - what makes it velvety and smooth in the mouth is exactly what ends up elsewhere - fat.
Low-fat versions disappoint because it's difficult to replace the tiny globules of fat with anything else that disperses within the chocolate and maintains its texture.
The trick, it seems, is to use agar - a widely available gelling agent. Thoroughly blended bits of it, the researchers say, act as tiny sponges that soak up any liquid - fruit juice, plain water, even alcohol.
Stefan Bon, who led the research, said that the method opens up whole new markets for chocolate, and that additives such as fruit juice could further increase chocolate's health credentials.
But for the less health-conscious, students in the group have made a chocolate bar containing four shots of vodka.