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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."
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.
Except that it wouldn't melt in your mouth and thus probably also be less delicious than normal chocolate.
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!
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.
RTA:
Well, I won't spoil it for you.
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.
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....
"Science flies us to the moon. Religion flies us into buildings." - Victor Stenger
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!
Exactly. I'm living in a tropical (African) country, and have eaten both Indian Cadbury's (they call it "Silk") chocolate, and the local stuff. The Cadbury stuff is better, but still not as good as, say, Australian Cadbury chocolate. The local stuff is cheap and nasty, but also won't melt in your pocket. All the imported stuff just gets really soft if you leave it out at room temperature. Room temperature here is normally about 25 to 30 degrees.
Personally, I just keep chocolate in the fridge. It just works. And if I'm going somewhere I don't have a fridge, I just don't take chocolate, there are heaps of alternatives for sweet thing.
HELP MY ACCOUNT HAS BEEN HACKED BY AN ILLIBERAL ART STUDENT SET TO DESTROY THE INTERWEBZ!
You got it' It's why others that invented it years ago did not market it. It change the taste and mouth feel of chocolate. Test groups did not like it.
This is not a new invention, Back in 2009 another company already announced it.
http://www.thesun.co.uk/sol/homepage/news/2540765/Scientists-develop-new-type-of-chocolate-which-does-not-melt-in-the-mouth.html
Do not look at laser with remaining good eye.
McDonald's french fries that do not spoil.
Life takes interesting turns, but the most interest is when you're off the beaten path.
I worked with/on Hershey's Desert Bar. In 1990.
http://www.hersheyarchives.org/essay/details.aspx?EssayId=39
http://www.flickr.com/photos/jasonliebigstuff/7290674224/
It was processing the egg whites to withstand structural changes at higher temps.
I put one in a flame on a gas stove. It burned, did not melt.
They were tolerable to eat, but not great. Much like last year's halloween candy.
There are two types of people in the world: Those who crave closure
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.
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. :)
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.
https://app.box.com/WitthoftResume Code: https://github.com/cellocgw
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%.
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).
My preference is Theo or Kalila 85% +
Just in case you need to know, Ghirardelli is still good, Droste is still good, Lindt is now shit. This is relevant if you're looking for gourmet chocolate in a supermarket.
"You're right," Fisheye says. "I should have set it on 'whip' or 'chop.'"