Scientists Develop Chocolate That Won't Melt At High Temperatures

Posted by samzenpus on Monday December 3, 2012 @03:34AM 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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Re:New slogan by cellocgw · 2012-12-03 05:42 · Score: 4, Interesting

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.

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https://app.box.com/WitthoftResume Code: https://github.com/cellocgw