Chocolate extrusion

by Nick Vagnoni, Posted Mar 24th 2006 @ 5:30PM

Researchers at Cambridge University have developed a new way of molding solid chocolate. Called "cold extrusion," the process takes unmelted chocolate and forces it through a die in much the same way that pasta is made. (The first thing that came to my mind, of course, was Ron Popeil making chocolate pasta with his Ronco pasta maker. Anyway...) Once the chocolate "straws" are extruded, they're apparently flexible enough to be tied or coiled. Chemical science publication Chemical Technology has more details.

[Photo: Chemical Technology]

Filed under: Science, Magazines, Ingredients
Tags: cambridge, chocolate, coils, cold extrusion, molding

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3-25-2006 @9:45AM tr said... and when you mention the popeil chocolate pasta from the informercial, the first thing that comes to my mind is that guy that, when asked what kind of pasta he's making, says "CAJUN LINGUINE!"

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