Chocolate

Bored of the regular chocolate varieties in your grocery store? Swiss scientists have invented a brand new kind of chocolate made of “cocoa fruit jelly.” The new concoction uses more of the cocoa fruit, making it healthier and more sustainable.

A team of Dutch scientists has taken on the grueling task of designing the perfect piece of chocolate, using novel 3D printing techniques to create designs that shatter in the most pleasurable way when bitten. Clearly, extensive testing is required.

​It was approximately 80 years ago that white chocolate was created, joining the existing dark chocolate and milk chocolate. Well, the Barry Callebaut company has unveiled a fourth chocolate. Known as ruby chocolate, its flavor and color come naturally from the ruby cocoa bean.

Belgian researchers working in collaboration with the world's largest chocolate producer, Barry Callebaut, have bred robust yeasts that ferment cocoa to produce bespoke aromas and flavors in the finished chocolate.

Solid Idea is offering a limited run of 3D chocolate printers, for the low price of US$99. While details are slim on the specs of this machine, we can expect to see a final product in the last quarter of this year.

One of the less practical examples of wearable technology we've seen of late is the "Joy Jacket" – a garment designed to convey a visual statement of happiness when the wearer consumes a certain chocolatier's product.

Cadbury’s research and development plant in Bourneville, U.K. has invented a chocolate that remains solid even when exposed to temperatures of 40º C (104º F).

Ford engineers have produced a lighter plastic by introducing gas bubbles into the plastic as it is molded.

The “WorldFirst Formula 3 racing car” is a racer that is powered by chocolate, steered by carrots, has bodywork made from potatoes, and can still do 125mph, (201kmh), around corners.