As anyone who has taken a candy bar out of a car glovebox on a hot day can tell you, heat is not a friend to chocolate. And it's not just a matter of discovering that a tasty snack has become a gooey mess. It can also mean going for a nice choccy biccy only to find the chocolate coated with an unappetizing white film. It isn't a mold, it isn't unhealthy, and it doesn't affect the taste, but it is unpleasant and bakers and chocolatiers would rather do without it. To make mid-morning snacks a bit less harrowing, scientists at the Fraunhofer Institute have studied the phenomenon and have come up with the answer for what causes the film to form and how to prevent it... Continue Reading Science discovers how to make the "perfect" chocolate coating
Section: Science
Tags: Chocolate, Fraunhofer
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