In good news for chocoholics, scientists have developed chocolate bars infused with fruit juice, which contain fifty per cent less fat than conventional varieties. According to new research presented to the American Chemical Society's meeting in New Orleans, the new technology would allow manufacture of chocolate with fruit juice, vitamin C water or diet cola replacing up to 50 per cent of the fat. The juice is in the form of micro-bubbles that help chocolate retain the lush, velvety "mouth-feel" - the texture that is firm and snappy to the bite and yet melts in the mouth, lead

Rio de Janeiro, Mar 26 (EFE).- An exhibit of chocolate sculptures is giving residents of Rio de Janeiro, Brazil, the opportunity to celebrate Easter with a look at the human universe and its creations. The works were designed by master chocolatier Diego Lozano for Easter, an important holiday for the candy industry, which traditionally provides chocolate Easter eggs to millions of children. Lozano is a native of Sao Paulo, where runs a school that trains chocolatiers.

Michelangelo's David stands proud next to the Eiffel Tower in a Chinese display, flanked by the Great Wall and the Terracotta Army -- all made of chocolate. The edible exhibit reflects not only how badly confectionery sellers want to reach the world's most populous country, but also what tremendous effort it takes. China's increasingly wealthy shoppers have enthusiastically embraced global trends from coffee to Hollywood films to smartphones, and become the world's largest market for goods from beer to cars.