Wait? They some how made chocolate better?!
Cheaper and better-tasting chocolate is on the way, thanks to Canadian food scientists who say they have found the secret to making the sweet treat perfectly smooth. By simply adding a key component of cocoa butterfat, a team from the University of Guelph says chocolatiers can avoid costly tempering that produces the food’s smooth and glossy finish. They believe the technology will help decrease waste and failed batches, and can also improve the carbon footprint of the chocolate-making process. They expect the discovery will bring the price of chocolate down, and will also make products creamier. For more details check out this link.