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Retrospectacle: A Neuroscience Blog

The trials, tribulations, and joys of a Neuroscience gradute student writing her thesis in the postmodern, post-Y2K world.

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me%20and%20pep.jpg Shelley Batts is a Neuroscience PhD candidate at the University of Michigan. She studies hair cell regeneration in the cochlea, and is just embarking on that quixotic quest called 'thesis.' She lies awake at night pondering how science intersects with politics, culture, policy, money, medicine, and religion in an attempt to be more than just a niche scientist sitting in the oh-so-lovely ivory tower. Follow me and my parrot on the quest to get funded, get a PhD, and stay sane.
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« SFN Special Lecture: Architect Frank Gehry and Neuro-Architecture | Main | Worlds Collide in Atlanta: SFN Saturday Night Debauchery »

World's First Chocolate Igloo Still Melts

Category: Red Herrings
Posted on: October 16, 2006 1:09 PM, by Shelley Batts

Yeah, I'm walking around SFN checking out posters and talks, and will likely blog about them later after a bit of a breather. But, somnilista FCD sent me this news blurb about a chocolate igloo and I had to pass it on. This totally reminded me of the chocolate Taj Mahal that Willy Wonka built!

Four Italians have constructed what they believe is the world's first full-sized chocolate igloo but they have yet to solve an age-old problem: It still melts.

"It was a tough thing to do, much more difficult than building a normal snow igloo," Marco Fanti, 45, who used to race cars in desert rallies, told Reuters as he stood beside the 1.65-metre-high, dome-shaped traditional Inuit shelter made of some 330 dark chocolate bricks.

Fanti and fellow instructors at a survival school took 23 hours working with tricky, crumbling chocolate material to construct what they believe to be the world's first chocolate igloo for the Eurochocolate fair in Perugia.

igloo.jpg

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1

What is a "survival school" doing with 330 bricks of dark chocolate? Is chocolate effective against bioterrorism in ways I dont know about?

Also, this is dark chocolate. It should withstand temperature better than milk chocolate.

Posted by: Mustafa Mond, FCD | October 16, 2006 6:13 PM

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