Chocolate does not melt

Chocolate is not commonly used in tropical countries, though it is where most cocoa in the world are produced. Caused by the hot weather makes chocolate easily melted.

(Photo: chocolate.org)

Scientists have been trying to improve the situation for decades, and now the Nigerian team believes they have created a new product that can withstand the heat that really tastes like chocolate.

Most chocolates are currently melted at temperatures of 25-32 degrees Celsius.

Food scientists at the Cocoa Research Institute in Nigeria have mixed cornmeal with cocoa to create a heat-resistant chocolate equivalent to traditional milk chocolate, in terms of color, taste, texture and texture. overall.

Corn flour makes chocolate thicker and prevents cocoa butter from melting when heated. The researchers found that the ratio of 10% cornmeal was ideal. This new product can withstand temperatures of up to 50 ° C.

Researchers hope their new product will help expand the consumption and distribution of chocolate in tropical countries.

MT