July 18, 2006
Is There A Chocolate That Won’t Melt?
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For decades, food scientists have been trying to find a way to produce heat-resistant chocolate that still tastes like the real thing. Now researchers believe they are close to achieving this goal. Most brands of chocolate melt at temperatures between 77 °F and 90 °F (25 °C to 33°C). Food scientists at the Cocoa Research Institute of Nigeria have mixed cornstarch with cocoa to produce a heat-resistant chocolate that stays firm up to 122 °F (50 °C).
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