Milk and dark chocolate have fought quite the "bitter" battle over which indulgence ranks supreme. While many argue that the former is the more pleasing to the average palate, others might say the latter is more refined and would rather not sacrifice the health benefits of cocoa for higher sugar content.
But now, thanks to the magic of science, you may be able to have your milk chocolate and antioxidants too.
According to the Journal of Food Science, researchers at North Carolina State University have found a way to take discarded peanut skins and turn them into a maltodextrin-carbohydrate powder that boasts the same health properties as dark chocolate. In fact, after blind taste tests, milk chocolate aficionados liked the nutritious alternative just as much as everyday milk chocolate.
While the study is still in its preliminary stages, the news bodes well for health nuts who can't resist milk chocolate and non-health nuts who love an excuse to eat more chocolate.