Thursday, July 16, 2009

Mana from Heaven

Diet food of the future?

"But one Swiss chocolate manufacturer thinks it has a solution that could make these problems a thing of the past. Barry Callebaut, whose annual output of over 1.1 million tons of cocoa and chocolate products makes it the world's largest producer of chocolate, has developed a type of chocolate with completely new properties. According to the company's head developer, Hans Vriens, the chocolate has up to 90 percent fewer calories than regular chocolate.

What's more, high temperatures can't touch it -- unless, by chance, they soar higher than 55 degrees Celsius (131 degrees Fahrenheit). Depending on its composition, traditional chocolate starts to melt at around 30 degrees Celsius. And that's the inspiration behind the tentative name its developers have given the new product: "Vulcano."" (Spiegel)

1 comment:

Jesse said...

one reason for the unique mouth feel of chocolate is the melting of the cocoa butter, which is endothermic, producing a cool feeling in your mouth.