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Scientists Develop Chocolate That Won't Melt At High Temperatures
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."
Melts in your Mouth. Not in your pocket.
Tic-Tac-Toe, Global Thermonuclear War, and relationships all have the same winning move.
I could've sworn there was a news story back during the 1st Iraq war about a chocolate being developed to withstand the high heat for the American troops. Too bad i'm too lazy to Google it.
After this chocolate comes to market, sales of Exlax and Metamucil sky rocket in the countries where this chocolate is sold.
http://en.wikipedia.org/wiki/Bournville
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.
Not going to melt in your mouth unless you have a high fever.
So it's going to be like chewing on chocolate flavored crayons.
Or your mouth.
I had some tropical Hershey's from circa Korean War
Exactly: chocolate melting almost exactly at body temperature is a feature not a bug.
Jan
If your chocolate bar remains hard for more than four hours, please see a confectioner.
...is when I try to eat a frozen chocolate on a winter day. It tastes like goo. Can it be, because it does not melt?
Reactions to current high-temp chocolate has been mixed: http://en.wikipedia.org/wiki/United_States_military_chocolate There have been attempts since WWII.
No more hot chocolate, unless its waay to hot to drink. Whats the point of candy that won't melt in your mouth?
The book for chocolate nerds: http://www.amazon.com/The-Emperors-Chocolate-Inside-Hershey/dp/0767904575
If Slashdot were chemistry it would look like this:Cadaverine
Although, unfortunately, I can't say I've ever forgotten about a chocolate bar that's in my possession.
#DeleteChrome
Melts in your Mouth. Not in your pocket.
Are you misquoting the M&Ms slogan or did you just accidentally recapitulate it. You know that's why M&M were invented right? to solve the same problem for GIs in WW2.
High temperature chocolates are not new. In WWII, the US Military created emergency rations in the form of chocolate bars (http://en.wikipedia.org/wiki/United_States_military_chocolate) that remained solid up to 120 degrees. It was kind of an in-joke how unpalatable they were, but this was part of the design. As an emergency ration, they wanted you to have to be *really* hungry before you ate them.
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.
Is when that's not chocolate in your pocket after all ;-)
Ok, not exactly sure the temperature, but back in the Desert Storm days (yeah, way back then), Hershey had a bar designed to survive as a solid in the troops' ration pack. They gave out free samples at the park, consistency was a little different, but still tasted like good chocolate.
I think it had something to do with the mix or makeup of the oils, we rediscoverred one of those about a decade later and the color change was different than usual with old chocolate (still tasty, as usual with old chocolate).
Seriously, what do they imagine we have now in tropical markets. I'm in Thailand, that ain't coco fat in that chocolate, it's some more stable fat with coco solids so it can be called chocolate. It's come a long way since the 1930 version, it doesn't taste like candles.
Same with cake decoration cream, it's not cream, it's not milk fat, that would be too soft at room temperature, it's called white butter and it ain't butter, it's a solid vegetable fat with a higher melting temperature, and it's how they can make cake icing and sell it without refrigeration in 35 degree heats.
Seriously hot markets are flooded with chocolate, if you want the cheap stuff it's solid at temps above 30 and does the fat trick, if you want fancy, Belgian chocolate is sold, but refrigerated.
There is no shortage of chocolate in tropical markets, so they imagine that a high temp melting chocolate will have a big market, but if it doesn't melt in the mouth, then what difference is it to the current high melt chocolates? Part of the mouth feel of chocolate is the melt part.
Isn't one of the "good" characteristics of chocolate is that it begins to melt in your mouth? If it doesn't melt at 104F, I don't see it melting in my mouth.
See my journal for slashdot ID's by year. Mine created in 2005. http://slashdot.org/journal/289875/slashdot-ids-by-year
Think of the toys!
And the merchandizing challanges at your local confectionary.
This is kind of missing the point that Chocolate is supposed to melt at body temperature, it is this feature of Chocolate that makes it unique.
There's one worse surprise than finding melted chocolate bar (you can always stik it in the fridge and let it harden back up). What's worse in biting into a Reese's and finding out it's old, stale, and crumbly :(
My dream of living in a house made of chocolate may one day become a reality!!
Taking chocolate to the other extreme, dunking it in liquid nitrogen makes it shatter. I learnt a lesson that should not be repeated... Don't eat cryo cooled chocolate. When it shatters in your mouth it's like having a mouth full of cold knives. However after a while and some whimpering it did melt - so hurrah for melty chocolate!
I thought that was the idea behind Nestle's Don Carlos V. Ten years ago I bought some in Mexico and left the bars in the car but they remained solid. Also, this chocolate is not gritty and is available in the U.S. (At least in some markets)
That was the turning point of my life--I went from negative zero to positive zero.
There would be a lot of uses for a material that won't melt at high temperatures for example a heat shield for spacecraft reentry, or containment vessel for nuclear reactors
I'll just keep eating my regular chocolate and carrying liquid nitrogen with me! Much simpler!
Like..DUHH scientists!
McDonald's french fries that do not spoil.
Life takes interesting turns, but the most interest is when you're off the beaten path.
Mmm yum. Better food through science...
It's interesting that we're suddenly seeing all these stories about engineered foods that don't behave like real food so soon after the collapse of Hostess. It's almost as though there is a perception that the world will be more accepting of new food-substitutes that last forever to fill "the Hostess void" and take the place of the Twinkie in our bomb shelters. Perhaps we will find that the new 60-day bread maintains a constant temperature of 105 degrees F, hot enough to ward off mold and melt the new chocolate, so you can have Nutella in your bunker. Because the comforts of chocolate offset the creepiness of bread that toasts itself.
To bring obesity to tropical countries!
The concept of Cadbury making good chocolate is amusing. They can't hold a candle to Swiss or Belgian chocolate.
Of course it melts and gets all soft, when you replace real cocoa butter with cheap dairy butter or even worse: vegetable oil.
Real chocolate breaks very cleanly, and never ever bends or rips.
If you look at a Hershey chocolate bar, it does in fact have "chocolate" listed in the ingredient list, which is by definition made from cacao.
So, how should we make "Chocolate Rain", if the main ingredient won't melt?
Slow-melting chocolate vibrators. My idea. MINE!
I've calculated my velocity with such exquisite precision that I have no idea where I am.
They say, that their chocolate is going to be good even if it does not melt, as opposed to a "normal chocolate". As chocolate in general does not melt easily on very cold days and thus has taste problems, then perhaps their chocolate will actually taste better in the winter.
Who knew! I thought Cadbury just made disgusting sugar laden junk food.
Doesn't melt in your mouth, or your hands either.
That the US Army started issuing during WWII?
http://en.wikipedia.org/wiki/United_States_military_chocolate#The_Tropical_Bar
mark "eventually, it gets crumbly"
Melted chocolate coming out of flat, squeezable plastic thing would be better than chocolate with strange chemical properties. For troops in the field, have an outer plastic wrapper so that they can put the inner plastic part in their mouth and squeeze out all the product without having to get dust and grime in their mouth. Oh, better yet don't make the inner wrapper plastic. Make it an edible product that's flexible but tasteless. How about gel caps full of chocolate? There would probably be too much gel though, and it might be confused as a medication. Of course there are M&Ms, but the hard shells crack and they still make a mess at high temperatore. I can't believe M&M Mars doesn't make a "battle hardened" version.
For all intensive purposes, "whom" is no longer a word. That begs the question, "who cares"?
How will scientists detect microwaves now?
I am an ACCA student. Got a query on Accountancy/Finance? Maybe I can help!
Hersey's gave us that stuff in Vietnam. True, it wouldn't melt, OTOH, it couldn't be consumed, either. The stuff was so bad that the rats would chew through a carton of cigarettes, crawl over the chocolate leaving foot prints and droppings, then continue with whatever else was available.
Pooping is overrated anyway.
"The chocolate that melts in the heart of the sun, not in your intestinal tract!"
Through the entire article, and up-voted slashdot comments, not a single mention of the WWII era TROPICAL BAR?
https://en.wikipedia.org/wiki/United_States_military_chocolate#The_Tropical_Bar
Slashdot gets worse every day... Pipedot: News for nerds, without the corporate slant
Hey slashdot, 1943 called. They want their story back!
http://en.wikipedia.org/wiki/United_States_military_chocolate#The_Tropical_Bar
Can I have a Chocolate palace now Mr Wonka?
There are some things that we should not be playing with. This goes along the lines of “I can’t believe it is not butter” and all kind of “Frankenstein foods” like the ones that come in boxes ready to microwave and eat. If you are stupid enough to leave chocolate in your pocket, too bad, you deserve it. Specially if you buy some lower quality product like the brand mentioned in the article. Leave me with the good quality chocolate, fresh produce, grass feed beef, cheese butter cream and yogurt made out of raw unprocessed milk and grain feed birds that have grown away from a factory farm. In short, I like good food and I will not eat chemical experiments.
Copied, not stolen.
Copying a technology is not stealing if a) you've purchased the rights to that technology; b) you've paid a license fee to use that technology; c) the patent (or design etc.) protection on that technology has expired; or d) the technology is not of such a nature as to attract any legal protection. I guess what you were trying to say is that by the time M&Ms came around, any protection that Smarties may have had, had already expired.
In 1986, I did a few odd jobs for a food chemist by the name of Dr Edward Mohr, then owner of LEFO in Ahrensburg, northern Germany. He showed me heat resistant chocolate he had invented. I tried a sample, it tasted like regular chocolate and had a smooth texture. He told me it was sold in tropical countries. He explained that it wouldn't melt because it was based on a sugar lattice, as opposed to a fatty structure holding the chocolate together. He worked for Coca Cola (in Luebeck) and various other large food companies, so I'm not sure what his claim to the product is: i'll ask him. But it's definitely not a new invention. best regards, Stefan Zalewski
call it soylent brown.
when religion is no longer the opiate of the masses, governments will resort to real opiates.
I wonder what a cardiologist's opinion on this would be?
Cheese fits your description above. I don't eat enough of it for it to be a problem but I believe the answer is to blast it out by drinking prune juice. From experience, drinking four litres of unsweetened pineapple juice would blast anything out (it was an incredibly hot day and the stuff came in four litre tins so it was an entirely unintentional and disturbing discovery), but is not to be recommended since it leaves you feeling like you've had a sexual encounter with a Santa Gertrudis Bull lubricated with battery acid.
And here I was just thinking that they taste like that due to six months at sea in an oil soaked shipping container before they get to my country :)
I did some research ... well I googled "what's the funny taste in hersheys" ... apparently they infect the milk and let it sour to give the product that unique flavour. Now I can't stand off milk (except when it's so off that it becomes yoghurt), so that probably explains why I couldn't stomach Hershey's. It also explains why it tastes so bacterial.
Apparently I'm in a minority in recognising the overtones of throat infection in this delicacy. Most naive subjects (ie. those not raised since childhood to appreciate it's unusual appeal) seem to agree that Hershey's tastes like .... Though this is probably simply their initial revulsion and if they took the time to savour it the similarity to bacterial infection may become more obvious.
[BTW I'm using lmgtfy not because I think you don't know how to use Google, but for a little dramatic suspense!]
The reason I tried it in the first place is because I was told you could identify Proteus by smell prior to formal assay. It is said that they smell "like a cross between rotten fish and Hershey's bars" (the source for my incorrect "rotten fish" remark). Now I know why.
Better to be despised for too anxious apprehensions, than ruined by too confident a security. --Edmund Burke
A high-temperature chocolate might make for a better 3d-printing medium. The Exeter University team (now spinning off their chocolate-3dp as Choc Edge: https://chocedge.com/3dprinting.php ) might be interested in a bucket or two of that stuff.
In other news, chocolate imports to Mercury have quadrupled.