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Chocolate teapots

Published: 08 Sep 2017

TAGS: Fun Stuff

We loved this as we use the chocolate teapot analogy for non-specialist insurance policies!  Is your policy a chocolate teapot?  Pointless, inadequate, can’t take the heat?  But according to The Telegraph, they CAN be of some use for about 2 minutes:

                                                        

A chocolate teapot is not as useless as the old saying suggests as scientists have shown it is possible to use one to brew tea – provided you do not stir it.

Scientists found that by using dark chocolate built up in layers they could create a teapot that was able to withstand boiling water to let the tea brew for two minutes before pouring.

Tasting the final brew, the team concluded it was a lovely cup of tea with a slight hint of chocolate (PA)

Master chocolatier John Costello and his team from the Nestle Product Technology Centre (PTC), in York, were given the challenge of turning the familiar idiom on its head.

Their challenge, witnessed by the BBC’s The One Show, was to develop a teapot that could withstand boiling water enough to let the tea brew for two minutes before pouring.

Mr Costello enlisted some of the PTC’s top scientists and engineers to help in its development and solved the problem after a range of experiments.

He said they found that the secret was to use dark chocolate with 65% chocolate solids, due to its fat content, and build up a series of layers using a silicon mould.

The whole process took around two-and-a-half hours.

What we found is that when we first started to look at it, we’d probably end up with with chocolate tea.” Mr Costello said.

Interestingly, if you pour the water in a certain way and you don’t stir inside, and you just let it settle, and let it brew like you would normally brew a cup of tea, and just let it stand for a little while – when you pour it, what happens is that the chocolate on the inside of the shell melts but doesn’t move anywhere."

It stays where it is. So you get a very, very small amount of residue coming up to the top.

Tasting the final brew, the team concluded it was a lovely cup of tea with a slight hint of chocolate.

The PTC in York is Nestle’s global centre for confectionery research and development and has 185 staff.

A spokesman said its scientists, engineers, nutritionists and confectioners represent 31 different nationalities.

 

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Juliet Allan

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