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Is there a chocolate doctor in the house? Researchers aim to create chocolate that doesn't melt in warm climates

Dalia Ibrahim
Digital Reporter

Sunday, August 17, 2014, 6:10 PM -

For years, the tagline for M&Ms candies has been, "Melts in your mouth, not in your hands" — anyone who’s ever seen a child's face and hands all smeared with half-eaten chocolate can understand why such sentiment might appeal. Now, however, thanks to researchers in England, those messy days may become a thing of the past. 

Cambridge University in England is seeking a doctoral student to pursue what sounds like the sweetest job in the world: studying the fundamentals of chocolate. 

SEE ALSO: Soaring cocoa prices could turn chocolate into a 'luxury' item

The research goal, according to the job description, is to identify ways of keeping chocolate-based food from melting in warm climates. 

That's a challenge given that even the best-quality chocolate starts going soft around 34 degrees Celsius, below human body temperature. 

A solution could fatten the profits of the world's top 10 chocolate companies, which last year posted confectionary sales exceeding $85 billion.

RECOMMENDED: New study suggests that red wine, chocolate provide no health benefits

Only European Union citizens can apply for the post under the direction of experts in chemical engineering, geotechnical engineering and soft matter physics.

With files from The Associated Press


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