By now you’ve probably  heard about Le Whif, the new way of enjoying chocolate without the calories.

Harvard professor David Edwards, lead inventor of Le Whif, says in a company press release: “Over the centuries we’ve been eating smaller and smaller quantities at shorter and shorter intervals. It seemed to us that eating was tending toward breathing, so, with a mix of culinary art and aerosol science, we’ve helped move eating habits to their logical conclusion. We call it whiffing.”

Edwards says that Le Whif is a terrific way to curb your appetite or to accompany a coffee. New culinary innovations that involve eating by breathing are being developed by the Foodlab at Le Laboratoire, Edwards’ art and science innovation center in central Paris.

New York Magazine’s Grub Street compared the craze to David Burke’s Flavor Spray Diet, which comes is such choices as pesto, ranch, and parmesan.

The product goes on sale at the end of this month, and is sure to have a lot of curious customers. It better be recycled plastic for all those nonexistent calories.

My husband said he’s eagerly awaiting a sushi spray that tastes like spicy tuna. I think I’ll stick with chocolate.

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