Haven't signed into your Scholastic account before?
Teachers, not yet a subscriber?
Subscribers receive access to the website and print magazine.
You are being redirecting to Scholastic's authentication page...
Announcements & Tutorials
Renew Now, Pay Later
Sharing Google Activities
2 min.
Setting Up Student View
Exploring Your Issue
Using Text to Speech
Join Our Facebook Group!
1 min.
Subscriber Only Resources
Access this article and hundreds more like it with a subscription to Science World magazine.
Article Options
Presentation View
Chocolate Chip Reinvented
COURTESY OF DANDELION CHOCOLATE
CHOCOLATE CHUNK: Dandelion Chocolate’s new chip is solid at room temperature and melts evenly when heated—perfect for baked goods like chocolate chip cookies!
GEOMETRIC CHIP: The 1-square-inch chip has pointed edges and smooth sides. Pictured: Top View (above), Side Views (below)
Classic teardrop-shaped chocolate chips have been around for decades. But recently, these iconic morsels got a makeover to improve their tastiness. The California company Dandelion Chocolate teamed up with industrial designer Remy Labesque to create a thin chip that melts on your tongue but holds its shape when baked.
Labesque’s new chip looks like a flattened diamond. He discovered that some parts of the chip need to be thicker than others for the chip to remain a chunk in the oven. The thinnest edges of this chip are about as thick as a paper clip. The company is thrilled with Labesque’s new design: “We paid him in chocolate,” says Jennifer Roy, of Dandelion Chocolate.
Cocoa beans—the main ingredient in chocolate—come from trees that grow in tropical regions. The pie chart below shows the world’s top cocoa bean exporters in 2018. Which continent sold the highest percentage of the world’s cocoa beans?
SOURCE: FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS