Scientists Concoct Chocolate That Won’t Melt

July 18th, 2006

“Chocolate is not widely consumed in the tropics, even though that’s where most of the world’s cocoa is produced. The reason: It’s too hot. High temperatures in countries like Nigeria reduce chocolate into a sticky, gooey mess. Food scientists have been trying to remedy this situation for decades, and now researchers in Nigeria believe they are close to achieving the holy grail among chocolate manufacturers: a heat-resistant chocolate that actually tastes like chocolate.” (Read full article here)

Entry Filed under: Science & Health