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Scientist given grant to further develop melt-proof chocolate biscuit [Copy link] 中文

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Post time 2013-1-25 19:30:42 |Display all floors
THEY put a man on the moon, made countless advances in medicine and now scientists have been issued a new challenge - the melt-proof choccie biscuit.                                                                                                                        In what could be seen as a nod to science's predictions of dramatically rising temperatures, UK Science Minister David Willetts praised the heat resistant biscuit as he announced the recipients of £600million of science and technology funding.
Mr Willetts praised the scientist who has used advances in computing to "model the processes that keep chocolate attached to a Hobnob".
"Understanding what is happening to chocolate at a molecular levels is enabling us to develop chocolate that does not melt in warm climates – crucial for extending the market," he said.
Cadbury, which is owned by US company Kraft, has already developed Dairy Milk bars that it claims remain solid even when left in 40C heat for three hours with the bars tipped to be exported to countries such as China, India and Brazil.
                                        But while it's good for sales and shelf life, it will end that indulgence of dunking your biscuit in a hot cup of tea to melt the chocolate just that little bit.

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