Why wouldn't a cubic meter of chocolate solidify?
June 5, 2014 5:22 PM Subscribe
I read recently that
it is technically impossible to make a cubic meter of chocolate, because the center would never solidify(emphasis mine). Why wouldn't a one meter cube of chocolate fully solidify? My naive understanding of chocolate production implies it might be technically challenging to properly temper a meter cube of chocolate as a single piece, and I have no doubt that nobody has equipment to do this on hand, but I don't know why it would be impossible. Is it true that the center of a cubic meter of chocolate would never fully solidify? If so, why is it so? If merely solidifying is not the problem, is there some reason it would be impossible to properly temper such a mass of chocolate?