Chocolate Teapot...............

Well chaps,

though for my own part, the term "chocolate fireguard" is preferred to "chocolate teapot", sarcastically calling someone "as useless as a chocolate teapot" might not be so fruitful as once thought



www.bbc.co.uk/news/uk-england-york-north-yorkshire-29126161

this comes off the back of a similar, fascinating study at my workplace (not into chocolate teapots, but the principle carries over), I can't reveal what our study is about, as its R&D work, but the principle of what the link goes on about is applicable.



at a pinch, the principle is that the chocolate is sufficiently thick that the boiling water melts the inner surface, which in turn then becomes an insulator towards the outer layers, in much the same way as a Yorkshire pudding does to the ice cream inside of it, when it is put in the oven (yes, some people have that as a Dessert!).

I believe its something to do with the transition from solid to liquid requiring a disproportionately high amount of energy compared to that required to bring the material near to that transition from room temperature, consequently very little energy passes through to the next area of the material.

fascinating stuff!

Paul.

Comes up as 404-Page not found, pity because it sounds interesting

Sorry about that Gary, the link had been shortened, but not carried over correctly, my bad.

now corrected

Cheers
Paul.

A bit like deep-fried Mars Bars too then?

The batter fries, but most of the chocolate bar stays intact(ish)...

:laugh:

Jimny-Dave wrote: A bit like deep-fried Mars Bars too then?

The batter fries, but most of the chocolate bar stays intact(ish)...

:laugh:

that's an even better analogy than I could come up with Dave, nice one!

yes the principle is the same, the heat from the oil cannot penetrate past the batter due to its step change, plus what heat does get through is stopped by a boundary layer of melting chocolate, which is why a battered fish cooks, but a batter mars bar does not.

never tried a battered mars bar, don't think I can bring myself to handle the influx of calories! haha

Paul.

John Costello of the Nestle Product Technology Centre, in York, said it took six weeks to develop the final teapot for the challenge.

Now I know why my choco bar costs so much,, bloody r&d on useless info, HAHA...

BGBrit...