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Scientists Develop Chocolate That Won't Melt At High Temperatures 161

Posted by samzenpus
from the melt-in-an-oven-not-in-your-hand dept.
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."
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Scientists Develop Chocolate That Won't Melt At High Temperatures

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  • Can't wait to try it (Score:4, Interesting)

    by ShooterNeo (555040) on Monday December 03, 2012 @11:38AM (#42169217)

    From TFA : Temperature tolerant chocolate has been around since the 1930s, but it sucks because it becomes too hard and tastes bad.

    I can't wait to try a bar of this stuff and compare it to the normal kind. Obviously, since it doesn't melt in your mouth, it won't be the same, but if it is soft and easy to chew, and disolves in saliva, maybe the eating experience will be similar.

    Personally, I find the most enjoyable chocolate to be Hershey's Symphony bars that have been frozen.

  • by MaxToTheMax (1389399) on Monday December 03, 2012 @11:51AM (#42169405)
    And Cadbury was already licensing the technology, IIRC. I read the recipe in a magazine years ago (apparently invented by some schoolkids) and actually made it. The trick is to melt the chocolate down, mix in a little glycerine, and let it set again. It works pretty well, although my chocolate is pretty soft even when it's not melted. Could be I did it wrong.
  • Re:New slogan (Score:5, Interesting)

    by cellocgw (617879) <<moc.liamg> <ta> <wgcollec>> on Monday December 03, 2012 @01:42PM (#42170813) Journal

    My wet-blanket reply of the day follows.
    The primary mechanism for chocolate breakup in your mouth is dissolving (and some early enzymatic breakup), not melting. If you really waited around for even soft chocolates to melt at 37-ish degrees Celsius, you would not have a good time.
    What would matter to the consumers of this new chocolate,then, would be its texture and dissolution rate, not its melting temperature.

  • Re:1st Iraq war???? (Score:4, Interesting)

    by Dr_Barnowl (709838) on Monday December 03, 2012 @01:46PM (#42170859)

    Hershey's tastes like brown paraffin wax.

    I had a bar of Dairy Milk for the first time in a long while last week. It too was like wax. I suspect that quality has suffered since Kraft bought them out.

    I stopped liking their mainstream products anyway - the cocoa solids content, at only 22%, isn't really worthy of the name "chocolate", but at least the mouth feel was OK previously.

    They also own Green & Blacks, who produce some very nice everyday chocolate. Their milk starts at 34% cocoa solids, and they do bars all the way up to 70% and 80%.

  • Re:New slogan (Score:3, Interesting)

    by crispin_bollocks (1144567) on Monday December 03, 2012 @03:41PM (#42172183)
    In the 70s, friends in Ecuador used to occasinally send us candy. Mostly chocolate bars w.peanuts, and pressed coconut w/cocoa.. The chocolate bars were tolerant of higher temperatures and had a different mouth feel. Not bad, just different (and delicious).

With all the fancy scientists in the world, why can't they just once build a nuclear balm?

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