Good Taste, Clean Hands

Video posted December 15, 2015 in News by Finn Li Updated: December 15, 2015 - 12:21 am


Have you ever found yourself craving a piece of sweet, rich chocolate? Just imagining snapping off a big slab of chocolate is enough to make anyone’s mouth water. But there is nothing worse on a hot summer day than pulling out a liquefied Snickers bar. Many people find themselves frustrated about chocolate that just seems to always melt and this fact makes them lose their appetite for chocolate. Luckily, a visiting scholar from Germany at Penn State is now trying to invent a specific type of chocolate with a higher melting point.

Manuel Murrenhoff, originally from the University of Bonn, is conducting his research on heat-resistance chocolate at Penn State, which is supported by collaboration between the two universities. The entire process of this project is expected to last for one year. It begun initially in May 2015 back in Germany.  By the end, Murrenhoff hopes to invent a chocolate with a higher melting point so that people can conveniently consume, carry and enjoy it even in a hotter weather. He believes that this type of chocolate can be targeted at regions like Africa, South Asia and other tropical countries with a mission to expand the market share of chocolate there.


This chocolate master says that the key solution to the heat-resistance chocolate is to find a balance between a higher melting point and the taste of chocolate. In order to increase the melting point of chocolate, the center properties of chocolate, which means the taste and texture of chocolate, will be harmed accordingly. Additionally, Murenhoff explains that chocolate usually consists of many different ingredients, which makes it tough to achieve a melting balance among all components. Murrenhoff and his team are now putting a lot of effort analyzing the influence of temperature to chocolate and its various components.

As a scientist with a particular specialty in chocolate, Murrenhoff frequently encounters people asking about his job and career. Their first reactions tend to be, “you have the best job in the world” or “do you have chocolate with you now”.

“If you have the chocolate with you, you will win the whole world,” said Murrenhoff with a smile.

It always acts as a conversation starter. He recalls one particular time he went to a party where he didn’t know anyone, directly from his research lab with a couple of chocolate bars in his pocket. The chocolate immediately drew people’s attention. They came up and asked about chocolate and his project. He said his perfectly blended chocolate really helped him become the star of the party.

“Every human being loves chocolate,” said Murrenhoff. “No one can resist its sweetness and amazingly rich taste.”

Moreover, chocolate means exploration and adventure for Murrenhoff because there is a large variety of chocolate. It can be made into different shapes with different tastes and produced from different regions. People can easily find a unique chocolate almost everywhere in the world. This characteristic goes along well with Murrenhoff’s passion to embrace new experiences at all time. He says that learning one certain type of chocolate is learning the fascinating story behind it. He will never feel tired of chocolate.

“I want to start by my own international business in the future,” said Murrenhoff. “God knows that can just be chocolate.”


People's funny reactions towards "non-melting" chocolate