The wait is finally over: a chocolate bar can help you lose weight. This is according to Aneesh Popat, who has created a 20-calorie chocolate bar, which is being supplied to Michelin starred restaurants and London hotels. To make the low-calorie snack, the 25-year-old combines flavour-infused water with cocoa, and stays clear of fatty ingredients such as butter, cream, gelatin and eggs. This means that, if you are on a diet, the ‘Chocolatier’ might be able to guard your wellbeing from eating higher-calorie chocolates.
According to Popat, ‘Ever since I was a youngster being around chocolate has always been my passion. If everything in the world was made of chocolate then I’d have eaten it by now. My love of chocolate led me to devote and apply my mathematical and scientific backgrounds to create the most unique flavour combinations with utmost precision and creativity. I am self-taught and have since been inspired by many great chocolatiers and chefs alike. I have travelled the world from Brugges to Mumbai searching for the best recipes around.’
Nutritional expert Dr Schenker, of the British Dietetic Association, commented, ‘As these chocolates boast such a low-calorie level and high water content it can be advantageous to people seeking a less naughty treat – rather than sausage rolls or typical chocolates. They can be encouraging for people to switch to as snacks but it has to be done with caution – after all we mustn’t forget that chocolate is an occasional treat to enjoy. But certainly the benefits could indeed help people to lose weight as they would find it easier to stay away from naughty snacks.’
The Chocolatier is created with flavoured waters such as fizzy cola, strawberry mint, chai tea and apple pea, and it is the hope of Popat that the chocolates will be available in his own shop in London’s St Pancras station this autumn. He noted, ‘the response from people has been astonishing. After taking the initial recipe and creating the first batch I knew it could potentially transform my life. I would never have thought I’d be where I am today – and that’s still not very far. The next process is to open a shop and begin working relationships with restaurants. It’s an incredible feeling to know people enjoy what you’ve made – many people struggle with their weight but I guess I’m here to save the day and their figures.’
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