Chocolate Just Got Better!

Swiss chocolate manufacturer Barry Callebaut, who supply such companies as Cadburys and Nestlé, think they may be on to a winner after secretly developing a type of chocolate with 10% of the calories of the ordinary kind, and which melts at nearly twice its temperature. The company hopes the new chocolate, codenamed "Vulcano", will appeal both to health-conscious Western markets and to Asian and African consumers who have traditionally shunned chocolate because it melts too readily in the local climate. The new recipe stays hard up to 55°C (130°F) and has crispy, light texture according to Barry Callebaut food engineer Simone Cantz (The Guardian).

FYI: Chocolate was, as everyone knows, invented/discovered by the Aztecs. But what is less well known is that they did so at least 3000 years ago, and were probably trying to make beer. Anthropologists John Henderson, of Cornell University, and Rosemary Joyce, of University of California, discovered cacao residues on pottery vessels dating back to 1000 BCE that are believed to be from a drink formed by fermenting the pulp and seeds (PNAS).

(Image by Wikipedia.)

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