domingo, 20 de febrero de 2011

CHOCOLATE WHICH DOESN'T MELT.


Neither Willy Wonka, the famous chocolater, would have done better. 
Chocolates suizosThis is a idea by Barry Callebaut, a cocoa trademark. This chocolate can hold temperatures over 55ºC. The chocolate is an aliment which in summer melts, but at the winter is really hard and difficult to bite. So you could put this chocolate in your pocket for a hot day and later you could eat it.
But, if this food doesn't melt, how does it melt in the mouth? The secret is the saliva. It acts and makes that the chocolate melts. Also, this kind of sweet has got a 90% less calories than the normal.
This isn't a new idea. In the II World War a similar kind of chocolate was tried to make, but how it doesn't have enough cocoa butter it was really hard.
This chocolate would be can sell to countries with a climate very hot or cold.

2 comentarios:

  1. Molt bona idea la de la xocolata, i la de fer un article en anglès. M'ha agradat la referència al Sr. Wonka.

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  2. Que divertit, m'ha deixat molt intrigada aquesta publicació, sobretot quan diu que es desfà amb la saliva, però el que no entenc es perquè no es desfà amb el calor.I aixo de les calories m'ha agradat molt, on es pot comprar aquest xocolata?jaja
    Molt bona, i en anglès encara més.

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