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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."
chocolate that remains solid even when exposed to temperatures of 40 C (104 F) for more than three hours
If your mouth is 104 F you might want to see a doctor!
If your chocolate bar remains hard for more than four hours, please see a confectioner.
McDonald's french fries that do not spoil.
Life takes interesting turns, but the most interest is when you're off the beaten path.
It's actually stolen technology: Smarties
"For every expert, there is an equal and opposite expert"
I think you're missing an important point of physics: If it won't melt at 104F, it won't melt at 98.6F, either, which is the problem. :)
Copied, not stolen.