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Today's paper. Last Updated: 06/04/2012

Flexible Chocolate

LONDON () -- A British scientist was said Wednesday to have invented a flexible form of chocolate in a process that is fascinating other chemists and will intrigue the confectionery industry.


Dr. Malcolm Mackley of the Department of Chemical Engineering at Britain's Cambridge University, has found that under pressure chocolate, below its melting point, will flow like hot metal, his spokesman said.


He said Mackley adapted plastics technology and put chocolate buttons under pressure in laboratory equipment.




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