[QUOTE]Cadbury's new creation can withstand tropical temperatures for hours.
The beautiful thing about science is that it has applications in every walk of life. Want to send a man to the moon? Get thee to an astrophysicist. Need help curing cancer? A friendly molecular biologist might have some tips. Are you really upset that your chocolate bar keeps melting before you can sink your teeth into its luscious, velvety exterior? Cadbury's got you covered. The British confectioner has created a kind of chocolate that can last for hours in tropical temperatures, without any unappetizing drawbacks.
Chocolate - especially milk chocolate - gets its distinctive flavor from cocoa butter, a fat that melts at around 95° F. Since the average human mouth is about 98° F, this means that chocolate will melt during its consumption, making for a tasty, textured treat. The downside, of course, is that many places on Earth exceed 95° F on a regular basis. A chocolate bar in a hot place will often become a congealed mass of goo long before reaching its target's mouth. By refining its products just after a process known as "conching," Cadbury has created a chocolate bar that can withstand a temperature of 104° F for up to three hours at a time. The precise mechanics of conching still puzzle food scientists, but the process aerates the chocolate, redistributes the fat particles, reduces acidity, and removes moisture. Conching can be time-consuming, but actually has a positive effect on the final product's flavor and aroma in addition to its heat resistance.
Heat-resistant chocolate has actually been around since the 1930s, when scientists developed a nutritious chocolate bar that soldiers serving in tropical areas could consume. Similar confections accompanied the Apollo 15 astronauts to the moon, and the U.S. military to the Gulf War. Historically, these sweets had to be mixed with fillers like flour, fats, or even water, which lent them a waxy taste and gritty texture.
Cadbury hopes to sell its new product in tropical markets, where consuming chocolate bars outside has traditionally been a short-lived proposition. However, even temperate zones could benefit from this advancement, as anyone who's ever left a candy bar out on the counter during the summer can attest. Now if food scientists could figure out a way to prevent crisped rice from going stale, we'll really be in business.[/QUOTE]
SOURCE:[url]http://www.escapistmagazine.com/news/view/120902-Cadbury-Crafts-Heat-Resistant-Chocolate[/url]
Well, this is gonna be useful in Australia this year.
What if I like melty chocolate?
finally I can keep chocolate in my pockets
at last i can fulfill my dream of making a chocolate suit of armour
Too bad it'll probably cause cancer and infertility.
[QUOTE=Uber|nooB;38692154]at last i can fulfill my dream of making a chocolate suit of armour[/QUOTE]
lets hope your battle's less than 3 minutes
Personally I don't keep chocolate in warm places; my bag is usually relatively cool. But regardless, wouldn't making the chocolate hard to melt make it less melt-in-your-mouth? Personally, I'd be interested in a form of chocolate that would still be heat-resistant, but would melt into luscious velvetyness a'la Lindor when it came into contact with moisture; sure it'd need to be taken good care of in humid climates, but it'd certainly be pretty melt-in-your-mouth otherwise, and not melt-in-your-hands.
[QUOTE=ironman17;38692269]Personally I don't keep chocolate in warm places; my bag is usually relatively cool. But regardless, wouldn't making the chocolate hard to melt make it less melt-in-your-mouth? Personally, I'd be interested in a form of chocolate that would still be heat-resistant, but would melt into luscious velvetyness a'la Lindor when it came into contact with moisture; sure it'd need to be taken good care of in humid climates, but it'd certainly be pretty melt-in-your-mouth otherwise, and not melt-in-your-hands.[/QUOTE]
You just cant please some people
[QUOTE=ironman17;38692269]Personally I don't keep chocolate in warm places; my bag is usually relatively cool. But regardless, wouldn't making the chocolate hard to melt make it less melt-in-your-mouth? Personally, I'd be interested in a form of chocolate that would still be heat-resistant, but would melt into luscious velvetyness a'la Lindor when it came into contact with moisture; sure it'd need to be taken good care of in humid climates, but it'd certainly be pretty melt-in-your-mouth otherwise, and not melt-in-your-hands.[/QUOTE]
that would also have a very interesting side effect of melting in the presence of tears
[editline]3rd December 2012[/editline]
i'm not entirely sure how such a situation would arise, however, but hey
Melt's in your nope not in your hand.
[QUOTE=JamesLion;38692349]Melt's in your nope not in your hand.[/QUOTE]
in your nope?!
Didn't Hershey do this in WWII? Pretty sure they also made heat resistant chocolate.
[QUOTE=Metalcastr;38692466]Didn't Hershey do this in WWII? Pretty sure they also made heat resistant chocolate.[/QUOTE]
American chocolate sucks though.
It's newsworthy because cadbury are the lords of fantastic chocolate.
[QUOTE=Chickens!;38692518]American chocolate sucks though.
It's newsworthy because cadbury are the lords of fantastic chocolate.[/QUOTE]
Most of it sucks true, but we have small specialty chocolate companies that make fantastic chocolate, who don't export. Anything by the major companies is going to be bad to mediocre.
i like hersheys
But the real question is...
Can It survive the surface of the sun?
[QUOTE=Egon Spengler;38692684]But the real question is...
Can It survive the surface of the sun?[/QUOTE]
no
Can I finally fulfill my dream of making a combustion engine out of chocolate?
[QUOTE=Chickens!;38692518]American chocolate sucks though.
It's newsworthy because cadbury are the lords of fantastic chocolate.[/QUOTE]
Galaxy and Yorkie are way better than Cadbury.
[QUOTE=Egon Spengler;38692684]But the real question is...
Can It survive the surface of the sun?[/QUOTE]
I think you're confusing resistant with proof.
[QUOTE=Egon Spengler;38692684]But the real question is...
Can It survive the surface of the sun?[/QUOTE]
Why the fuck not? Okay, you heard 'em people we need our chocolate to handle surface of the sun temperatures. Steinman, get NASA on the phone, tell them we've got a job for them. Smith, get me the lab's latest research into heat resistant nanotube tech, remind them they owe me a favor. Everyone listen up we have a job to do and they're counting on us, so let's move!
I CAN FEEL IT COMING IN THE AIR TONIGHT
OH LORD
[QUOTE=EpicRandomnes;38692085]Well, this is gonna be useful in Australia this year.[/QUOTE]
For 2 hour bursts if you live in Melbourne
Reading this made my mouth water
[QUOTE=Uber|nooB;38692342]that would also have a very interesting side effect of melting in the presence of tears
[editline]3rd December 2012[/editline]
i'm not entirely sure how such a situation would arise, however, but hey[/QUOTE]
[IMG]http://image1.masterfile.com/em_w/00/52/65/700-00526543w.jpg[/IMG]
But we already have this.
It's called M&M's.
[QUOTE=Metalcastr;38692466]Didn't Hershey do this in WWII? Pretty sure they also made heat resistant chocolate.[/QUOTE]
yeah with ration D bars, but they were basically ruber so when the made them they had to be pushed into moulds because the wouldn't melt.
Also they were supposed to taste bad so you only ate them in emergencies
This... changes everything.
Cool, but major chocolate companies need to make this standard because I am not usually eating super gourmet chocolate, I don't even eat chocolate in the summer time just because I fucking hate it when it melts even if you hold it in your hands for a bit.
Wait, isn't that above the temperature of the human mouth? How does that work?
Sorry, you need to Log In to post a reply to this thread.
