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Posts with tag coils

Chocolate extrusion

Posted Mar 24th 2006 5:30PM by Nick Vagnoni
Filed under: Science, Chocolate, Magazines



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]
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Tip of the Day

Even though the crust of your pumpkin pie on Thanksgiving turned out flaky and buttery, consider everyone "pie"-ed out. Try these non-pie ways to use up leftover disk of dough.

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