Scientists Develop Chocolate That Won't Melt At High Temperatures 161
Zothecula writes "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."
Re:New slogan (Score:5, Insightful)
Except that it wouldn't melt in your mouth and thus probably also be less delicious than normal chocolate.
Feature not Bug! (Score:5, Insightful)
Exactly: chocolate melting almost exactly at body temperature is a feature not a bug.
Re:1st Iraq war???? (Score:5, Insightful)
You'd have found it was just a remake of the WWII era tropical bars. I ate a couple (of the modern remakes, I was in .mil in the 90s). It was icky.
You know how cheap american chocolate (Hersheys) is like room temperature brown colored Crisco? The tropical stuff was basically the same stuff but a texture / mouth feel more like refrigerated brown Crisco.
I imagine this "invention" is about the 4th generation re-invention. Food science is just like IT, every decade or two, the same old ideas get lipstick and a new dress on the old pig and a big announcement about the new baby, while the old timers roll their eyes, not that crap again....
Re:Can't wait to try it (Score:2, Insightful)
Personally, I find the most enjoyable chocolate to be Hershey's Symphony bars that have been frozen.
If your favorite chocolate is Hershey's anything, the only explanation is that you've never tasted chocolate.
Hershey's chocolate isn't chocolate. I'm not saying this in an elitist, "it's so bad you can't consider it chocolate way." I mean, they don't use cacao, which is definition of chocolate.