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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."
Except that it wouldn't melt in your mouth and thus probably also be less delicious than normal chocolate.
If your chocolate bar remains hard for more than four hours, please see a confectioner.
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
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