Chocolate Never Chewed So Good

In a Forbes.com feature showing the "top nano products of 2005" one of the features is chocolate chewing gum. Apparently, the fats in chocolate reacted badly with the process of making chewing gum so nobody has ever been able to make a chocogum that wouldn't fall apart. Well now they've done it.

And that is gross.

Chocolate is meant to be eaten, not continuously chewed. Strawberry, fruit punch, grape, watermellon and blue raspberry (from the blue raspberry plant of Eastern Bumkcuf) were mean to be gum, chocolate was meant to be chocolate - served as melty squares, put on smores, made into ice cream, paired with nougat. I never heard of a vanilla gum, and if chocolate gum was such a good idea, you would think somebody would have tried a vanilla at some point. Both would be gross. In any case, I hope nano technology has more to offer us in the future besides chocolate chewing gum.

And now, for your knowledge jolt of the day - "what in the hell is nougat anyway?"

Nougat is a confectionery made with sugar or honey, roasted nuts (almonds, walnuts, pistachios or hazelnuts are common) and sometimes chopped, candied fruit. The consistency of nougat can range from chewy to hard depending on its composition. White nougat is made with beaten egg white and is soft, whereas brown nougat is made with caramelized sugar and has a firmer texture.

Of course, that is not exactly the nougat we get in our delicious Mars bars, but, rather, that is theoretical nougat. Nougat in the abstract. The essensce of nougat, if you will.

Kopp