Swiss scientists working for chocolatier Barry Callebaut have apparently invented a high-melting-temperature “Vulcano”-branded chocolate bar with 90 percent fewer calories, reports Spiegel Online.

Sounds fine on paper, but details are awfully sketchy at this point: Is it 90 percent fewer calories by weight, or are we just talking by volume? (If the latter, the airy, bubble-filled texture seems to explain a lot of the “low calorie” nature of the stuff, as air is calorie free.) Also an interesting question: How does the stuff measure up to normal, non-air-puffed, nonvolcanic chocolate in terms of taste?

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