Cadbury's Chocolate Of The Future Doesn't Melt Even At 104 Degrees
Cadbury Chocolate Soon to be un-meltable. Evan-Amos via WikimediaThe 'temperature-tolerant chocolate' stays solid at temperatures that would turn conventional chocolate into a gooey mess. We've known since the advent of the cream-filled Cadbury Egg that scientists at the confectionary company like to play fast and loose with the rules of chocolatiering. But the latest development out of Cadbury's R&D facility in Birmingham, UK, has us wondering if they've crossed that delicate line between genius and madness. They call it "temperature-tolerant chocolate." But let's call it what it is: chocolate that doesn't melt. At least, it doesn't melt like regular chocolate does. The new stuff remains solid--very solid, so much so that you can reportedly press on it with a finger after exposing it to 104-degree temperature for hours and it will maintain its form, defying the scientific laws of chocolate which clearly state that standard chocolate should melt at 93 degrees. A patent...