Bloomberg the Company & Products

Bloomberg Anywhere Login

Bloomberg

Connecting decision makers to a dynamic network of information, people and ideas, Bloomberg quickly and accurately delivers business and financial information, news and insight around the world.

Company

Financial Products

Enterprise Products

Media

Customer Support

  • Americas

    +1 212 318 2000

  • Europe, Middle East, & Africa

    +44 20 7330 7500

  • Asia Pacific

    +65 6212 1000

Communications

Industry Products

Media Services

Follow Us

Businessweek Archives

Giving `Soft' Chocolate A Harder Bite


Developments to Watch

GIVING `SOFT' CHOCOLATE A HARDER BITE

Nestle, Mars, Hershey, and other chocolate makers have a dickens of a time satisfying your sweet tooth. The problem is that cocoa beans grown in cooler climates don't measure up to their hot-weather cousins, of which there just aren't enough to go around. The cocoa butter extracted from "cool" beans is usually too soft, so extra cocoa butter -- the world's most expensive edible fat -- must be added to get the proper taste and texture.

But researchers at Pennsylvania State University are working on a cheaper way to assure lip-smacking quality. A team headed by food chemist Paul S. Dimick has uncovered one secret to more uniform chocolate. It's a special "seed crystal" with a high melting point -- twice that of the surrounding cocoa butter. Now that he has found this seed, Dimick next wants to figure out how to coax more to form as the chocolate cools. Then, making chocolate with cool beans will be a sweet deal.EDITED BY OTIS PORT


LIMITED-TIME OFFER SUBSCRIBE NOW
 
blog comments powered by Disqus