stop chocolate going the way of George Clooney


	stop chocolate going the way of George Clooney

wildcat

6-11-2008 2:56 AM

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tags:

chocolate, clooney

2 Comments |

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6-11-2008 5:17 AM

Silkweaver

Perhaps Clooney should try tempering

6-11-2008 11:31 AM

bignosemousie

I have never let a bloom get in the way of eating some chocolate. You can't fool me with your defenses, Chocolate!

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What do George Clooney and old chocolate have in common? Both are still delicious but have greyed with age – and while this certainly hasn’t damaged the image of the former ER star, it does detract from the appeal of the beloved mocha ambrosia, despite being perfectly safe to eat.</blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://physorg.com/news132314660.html"><DIV> 
To help maintain that seductive, shiny brown surface, scientists from Canada and Sweden have shown that understanding chocolate’s microstructure is key to stopping those unappetising looking, and sounding, “fat blooms” – the grey coating on old chocolate. They report their findings in the Royal Society of Chemistry journal <I>Soft Matter.</I>
</DIV></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://physorg.com/news132314660.html"><DIV>Fat blooms occur because chocolate is extremely sensitive to temperature – just a 2°C fluctuation will cause the cocoa butter to melt, then recrystallise, forming needle-like structures that scatter light, giving a dull appearance.
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