The Cocoa Research Institute of Nigeria has developed chocolate that doesn’t melt.
In warm countries like Nigeria, chocolate melts to a goopy mess at room temperatures. Nigerian scientists have found a way to overcome this terrible problem:
S.O. Ogunwolu and C.O. Jayeola, food scientists at the Cocoa Research Institute of Nigeria, have mixed cornstarch with cocoa to produce a heat-resistant chocolate that they say compares “favorably with conventional milk chocolate in terms of color, taste, smoothness and overall acceptability.”
[From LiveScience.com]
ooooooh, I wanna do chocolate research!
Ew. Cornstarch? Again I say, ew.
Australia – another reason to like 85% cocoa. . .
Ew, 85% cocoa!
Exactly. Learn to like it and no one else will steal it from you. mmmm