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Asked by Francesca to Jackie, Michele, Oliver, Vicky, Yelong on 16 Mar 2015.
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Oliver Brown answered on 16 Mar 2015:
Ah well actually if you think about it, a large part of what makes chocolate good is the fact that it melts in your mouth. Sweet companies hire soft condensed matter physicists, like some of my colleagues over at Edinburgh University, to tell them how to form the chocolate crystals so that it melts in your mouth and feels good.
So we COULD make chocolate that has a higher melting point, but it wouldn’t be very good chocolate 🙁
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Jaclyn Bell answered on 16 Mar 2015:
Yeah as Ollie has said, the chocolate we have now has undergone lots and lots of tests to be perfected and we have even used particle accelerators to determine the molecular structure of the ‘perfect’ chocolate bar – perfect here meaning the chocolate with the best ‘melt in your mouth’ properties. Increasing the melting point would change the way chocolate melted in your mouth and so would change the taste, I can’t even imagine what it would be like if the chocolate didn’t melt – thats the best bit in my opinion! haha 😉
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Michele Faucci Giannelli answered on 16 Mar 2015:
Chocolate need to melt!
What is relevant is his taste, smell and bitterness. I have done extensive research on the best dark chocolates available on the market and you can find my result in my blog post: https://mfauccig.wordpress.com/2014/03/03/chocolate-to-eat/
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