You love chocolates, don’t you? It’s difficult resisting that relishing effect it leaves on you after the first bite. You are then fired on to have some more bites. My love for the stress-relieving and sweet tasting dessert, coupled with my inherent desire to work in the manufacturing industry drove me into seeking employment in the chocolate manufacturing business. This delicacy has for its basic constituents cocoa, sugar and milk.
Let me share with you what was trending during my years of work in the chocolate manufacturing industry. At the time, there was an extensive research into producing non-melting or heat resistant chocolate. The research went on for about 10 years.
The ultimate purpose for the move was to sustain market for the product in hot and humid climates, particularly India, Africa and Brazil. It was intended to end customer complaints of sticky fingers as well as chocolaty pockets. At the time, chocolate had its natural melting point within the range 86 F to 93.2 F. This, as we are aware, is below the human body temperature. The industry therefore looked forward to making it withstand temperatures even higher than the normal human body temperature. The caution to be taken however was that taste was not to be altered so as to still win and sustain the loyalty of customers.
Years of research paid off, and at the moment, chocolates that survive hot and humid climates abound with satisfactory taste.
Let me share with you what was trending during my years of work in the chocolate manufacturing industry. At the time, there was an extensive research into producing non-melting or heat resistant chocolate. The research went on for about 10 years.
The ultimate purpose for the move was to sustain market for the product in hot and humid climates, particularly India, Africa and Brazil. It was intended to end customer complaints of sticky fingers as well as chocolaty pockets. At the time, chocolate had its natural melting point within the range 86 F to 93.2 F. This, as we are aware, is below the human body temperature. The industry therefore looked forward to making it withstand temperatures even higher than the normal human body temperature. The caution to be taken however was that taste was not to be altered so as to still win and sustain the loyalty of customers.
Years of research paid off, and at the moment, chocolates that survive hot and humid climates abound with satisfactory taste.