Scientists at Russia's Voronezh State Technological Academy have found a way to make chocolate, pastries and fermented drinks out of blood. The baked results are so good, they report, that researchers kept eating all the research.

Blood has been used traditionally to make blood pudding. The new creations substitute cow's blood for cocoa to make biscuits filled with chocolate. The blood is also used to make a vanilla, yogurt-type shake and other fermented drinks.

The virtually fat-free, iron rich blood products are not only yummy, they are cheaper to produce than regular dairy products. The scientists hope to mass produce their finds for the processed food industry soon.