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Scientists Develop Chocolate That Won't Melt At High Temperatures

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  • Scientists Develop Chocolate That Won't Melt At High Temperatures

    One of life's less pleasant surprises is discovering the chocolate bar that you forgot you had in your pocket on a hot day. Two scientists working at Cadbury's research and development plant in Bourneville, U.K., are fighting that gooey surprise with the invention of chocolate that remains solid even when exposed to temperatures of 40 C (104 F) for more than three hours. Aimed at tropical markets, the 'temperature tolerant chocolate' is described in a World Intellectual Property Organization (WIPO) patent application.
    Scientists Develop Chocolate That Won't Melt At High Temperatures - Slashdot

  • #2
    WTF is the point of that?

    It won't melt and be delicious in your mouth either.
    “You have your way. I have my way. As for the right way, the correct way, and the only way, it does not exist.”
    ~Friedrich Nietzsche
    And that's why I'm here eating HFLC Primal/Paleo.

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    • #3
      Originally posted by cori93437 View Post
      WTF is the point of that?

      It won't melt and be delicious in your mouth either.
      Apparently there is a market for it in the tropics.

      Maybe you could keep it in your mouth and suck on it forever. It would be like an everlasting gobstopper.

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      • #4
        I remember having chocolate disks in the C rations we ate in the 80's. The chocolate was a mix of chocolate and parafin.... and tasted like it too..... That would be 1 market for a high temp chocolate.

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        • #5
          Originally posted by cori93437 View Post
          WTF is the point of that?

          It won't melt and be delicious in your mouth either.
          DITTO!! It's a chocolate lovers best part!
          Some people just need a sympathetic pat... On the head... With a hammer.

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          • #6
            Shouldn't that be called plastic? heh such an abomination!
            -Ryan Mercer my blog and Genco Peptides my small biz

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