Show STATU EXTENSION ME ECONOMIC by Mary C. Agent HEAT-PROOF CHOCOLATE Candy shoppers may soon be able to buy bars that resist melting in the hand In the wrapper during hot but still melt in your An experimental chocolate developed by the tural U. S. Department of made conveniently melt-proof by the addition of small amounts of hydrogenated such oil or cocoa When added to they retard The treated is no harder than conventional chocolate at room temperature and has the same taste and texture as' It melts just as readily on the but when room temperature goes into the it stays holds its and retains the oils that often leak out of conventional chocolate in hot Heat-proof chocolate still has some For at present the treated chocolate is gummy when and hard to apply as a coating for nuts and other candy Scientists at USDA Southern Research and Development Division at New Orleans are continuing their efforts to give heat-proof chocolate the versatility to meet commercial |