- Willy Wonka: The Unknown star of viral chocolate experience unmasked BBC.com
- At Willy Wonka Event in Glasgow, Police Called and Families Outraged The New York Times
- Parents call out ‘Willy Wonka Experience’ that used AI to sell an underwhelming time: ‘Terrible’ Fox News
- A Willy Wonka “immersive experience” turned out to be a partially decorated warehouse. Some parents were so angry, they called the police. CBS News
- ‘Terrifying’ Willy Wonka event used AI images to mislead guests. Here’s how to avoid getting duped by fake marketing photos. Yahoo! Voices
Tag Archives: chocolate
‘Wonka’ World Premiere: Timothée Chalamet, Hugh Grant Bring Roald Dahl’s Chocolate Factory to London – Hollywood Reporter
- ‘Wonka’ World Premiere: Timothée Chalamet, Hugh Grant Bring Roald Dahl’s Chocolate Factory to London Hollywood Reporter
- ‘Wonka’ First Reactions Praise Timothée Chalamet as ‘Infinitely Charming,’ ‘Intoxicating’ and ‘Pitch-Perfect’ Variety
- Wonka First Reactions: A Charming, Whimsical Treat Powered by a Stellar Timothée Chalamet Rotten Tomatoes
- Timothée Chalamet premieres ‘Wonka’ in London Associated Press
- Timothée Chalamet’s Bold Pink Suit and Custom Cartier Necklace at Wonka Premiere Are a Stylish Treat PEOPLE
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NOVEMBER 7, 2023 | NATIONAL CANINE LYMPHOMA AWARENESS DAY | NATIONAL RETINOL DAY | NATIONAL BITTERSWEET CHOCOLATE WITH ALMONDS DAY | INTERNATIONAL MERLOT DAY | INTERNATIONAL DAY OF MEDICAL PHYSICS – National Day Calendar
- NOVEMBER 7, 2023 | NATIONAL CANINE LYMPHOMA AWARENESS DAY | NATIONAL RETINOL DAY | NATIONAL BITTERSWEET CHOCOLATE WITH ALMONDS DAY | INTERNATIONAL MERLOT DAY | INTERNATIONAL DAY OF MEDICAL PHYSICS National Day Calendar
- Myths about cancer that should NOT be believed IndiaTimes
- National Cancer Awareness Day: Two contrasting tales of suffering & recovery OTV News
- Buy minimum Rs 20 lakh indemnity cover for protection against cancer Business Standard
- National Cancer Awareness Day 2023 Observed on 7th November Adda247
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Airport worker seemingly swallows $300 in bills allegedly taken from tourist, claims it was chocolate – New York Post
- Airport worker seemingly swallows $300 in bills allegedly taken from tourist, claims it was chocolate New York Post
- Video shows airport security officer swallowing cash or chocolate Insider
- Caught on tape: Filipino airport officer stuffs money stolen from passenger into her mouth Yahoo News
- Authorities in the Philippines are trying to figure out if an airport officer stole and swallowed $300 of cash Business Insider India
- Authorities in the Philippines are trying to figure out if an airport officer stole and swallowed $300 of cash or not Yahoo News
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‘Wonka’ Director on How Many Sweets Were Eaten on Set, Creating a Massive Vat of Chocolate for Timothée Chalamet – Hollywood Reporter
- ‘Wonka’ Director on How Many Sweets Were Eaten on Set, Creating a Massive Vat of Chocolate for Timothée Chalamet Hollywood Reporter
- ‘Wonka’ Director Jokes About Chocolate Eaten on Set: ‘It’s a Miracle Timmy Remains So Slim’ (Exclusive) PEOPLE
- Timothee Chalamet’s Wonka Prequel Is In Canon With The Gene Wilder Film /Film
- Wonka’s Timothee Chalamet Landed Role After Director Watched Actor’s YouTube Rap Videos ComicBook.com
- Wonka director shares interesting fact about ‘chocolates on set Geo News
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Coachella Valley Firebirds suggest they’re no longer selling chocolate during Calder Cup Finals against Hershey – Russian Machine Never Breaks
- Coachella Valley Firebirds suggest they’re no longer selling chocolate during Calder Cup Finals against Hershey Russian Machine Never Breaks
- Coachella Valley makes chocolaty mess of wrong company ahead of Hershey Bears series ABC27
- Firebirds call for boycott of chocolate during Calder Cup Finals against Hershey Bears kuna noticias y kuna radio
- A California hockey team tried to taunt the Hershey Bears on social media — but used the wrong chocolate LNP | LancasterOnline
- AHL Calder Cup Finals: Coachella Valley Firebirds vs. Hershey Bears Desert Sun
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‘Bad’ foods like cheese and chocolate could be good for you
Feeling guilty about already ditching your New Year’s resolution to give up chocolate or cheese?
Fear not. Many foods we assume to be bad for us — including cheddar and candy bars — can actually provide our bodies with significant health benefits.
“We tend to view food as either good or bad for us,” Lisa Young, a registered dietitian at New York University and the author of “Finally Full, Finally Slim,” told The Post.
However, she said, such thinking isn’t necessarily useful — or, well, healthy.
“Generally, a small portion of [any] food is OK,” she said.
And many of our favorite bites, it turns out, are a great deal more than OK —they’re packed with vital nutrients. Have a look.
White potatoes
“They get a bad rap because of French fries, which is a form of white potato,” Young told The Post. “But white potatoes themselves [aren’t bad].”
“A baked potato has tons of fiber and potassium,” she continued. Plus each one is a single unit, making portion control simple.
Just beware of going overboard on indulgent toppings. Instead of the usual sour cream and chives, substitute protein-packed Greek yogurt and fresh veggies, such as chopped tomatoes or spinach.
Cheese
Sure, the beloved pre-dinner snack is high in calories, but that doesn’t mean you shouldn’t ever say “cheese.”
It “provides protein [and] calcium, so there is definitely a place in the diet for cheese,” Young said.
Harder cheeses such as cheddar, Swiss and parmesan and blue cheeses are typically healthier than soft cheeses, such as brie, because they contain more calcium.
Plus, aged cheeses have been identified as helping to aid digestion and boost immunity.
“Both raw and pasteurized cheeses contain good bacteria that can be beneficial to human gut microbiota,” Adam Brock, vice president of food safety, quality and regulatory compliance for Dairy Farmers of Wisconsin, told The Washington Post.
Those who consume cheese and full-fat dairy have also been found to lower their likelihood of developing diabetes or hypertension. A 2020 study — which surveyed more than 145,000 people in 21 countries — found consuming two daily servings of dairy of any kind reduced the risk posed by either condition by 11% to 24%.
Peanut butter
If you opt for a nutty spread that’s all peanuts — and doesn’t have additives such as salt, sugar or kernel or palm oil — it’s a great snack.
“Natural peanut butter is one of the healthiest foods for you,” Young said. “[Nuts] are high in polyunsaturated fat — so they’re good for you.”
According to the American Heart Association, polyunsaturated fat can help reduce bad cholesterol levels, which can lower your risk of heart disease and stroke.
A scoop of PB is also known to satisfy and suppress your appetite, and is a fairly balanced energy source, containing all three major macronutrients: carbohydrates, fat and protein, all of which your body needs to remain healthy.
Chocolate
“It’s healthy, to allow yourself to indulge in a small portion of a treat every now and then,” said Young.
She noted that dark chocolate that is 70% cocoa or higher has antioxidants, which help to prevent or slow damage to cells in the body caused by free radicals — waste substances that can harm cells and the body’s functioning.
There’s more sweet news. A study published in the journal BMJ Heart in 2017 found that those who consumed chocolate in small amounts — roughly once a week — were less likely to be diagnosed with atrial fibrillation.
Eggs
Give ’em a break. Eggs are a great source of protein when consumed in moderation — and ideally without a side of bacon or deep-fried hash browns.
Plus, Young said, “Eggs have lutein [which supports eye and brain health], vitamin E, Choline — there’s a lot of nutrients.” Many of the nutrients are in the yolk, so don’t opt for just the whites.
While the yolks are high in cholesterol, the Mayo Clinic notes that consuming eggs doesn’t seem to raise a person’s cholesterol the way foods high in saturated fat do.
A 2019 review from the Université de Tours in France even found that the peptides eggs contain reduce blood pressure.
Butter
There’s little harm in spreading a tablespoon or two of the creamy stuff on your toast every morning, Young said.
It can help build calcium and it’s also a good source of vitamin A — which is important for skin health and immune function — and vitamin E, which is important for vision and reproduction, according to the Mayo Clinic.
“[The health benefits of butter come down to] a quantity issue,” Young said. “In moderate amounts [it can be] be totally healthy.”
Chicago teen nearly goes BLIND after boiling pot of chocolate explodes in her face
A 19-year-old student nearly went blind after a boiling pot of chocolate exploded in her face.
Samantha D’Aprile, from Chicago, Illinois, had been baking cookies with her mother in December 2021 when the pot shattered as she was hunched over it, launching boiling hot chocolate and shards of glass into her eyes.
She rushed to the bathroom and splashed water over her face, but her eyes quickly became swollen and her eyelids sealed shut. They remained sealed for five days, with doctors saying the damage was so bad it was as though someone had taken a ‘razor blade’ to them.
But Ms D’Aprile, who had perfect vision before the accident, has now had a ‘miracle’ recovery and is able to see perfectly again after resting at home. It comes after a teenager in Georgia was blinded in one eye when her hair dye tube exploded.
Ms D’Aprile, shown above after the accident, has made a full recovery and is back to her normal vision. Doctors described it as a ‘miracle’, and said that the moment when she splashed water on her face may have saved her eyes
Doctors discharged her after two days in hospital so she could recover at home, but she needed to return every day for tests. On day five, Christmas Day, she managed to open her eyes again
Ms D’Aprile is pictured above during her time in hospital, and afterward when she was able to open her eyes again
‘When I found out my vision was almost gone, I said to the doctors I didn’t want to live anymore,’ Ms D’Aprile told DailyMail.com.
‘I was in such a dark place and I was going crazy for the few days I couldn’t see. I couldn’t picture the rest of my life like that.’
She added: ‘Going from having the perfect vision to the next day being told I could be blind for the rest of my life was the scariest thing I have ever been through and I couldn’t wrap my head around it.’
After the pot exploded in her face, Ms D’Aprile said her eyes felt like they were ‘on fire’ as they started to swell shut.
She was rushed to hospital by her mother but had to be moved to another unit after the one they went to said it did not deal with burns.
She said: ‘I was in so much pain that my body started to shut down, they gave me morphine which helped the pain and I could breathe again.
Samantha D’Aprile, 19, from Chicago, Illinois, was baking cookies with her mother in December 2021 when a bowl of boiling chocolate exploded in her face. Her mother rushed her to hospital, but she was unable to open her eyes for five days (Pictured above in hospital)
Ms D’Aprile, shown above with a friend, pictured before the accident. She rushed to the bathroom to splash water on her face when the chocolate pot exploded
Ms D’Aprile photographed in hospital after the injury. She suffered burns to her face as well as her eyes, which left her unable to see for five days
‘When I arrived at the hospital they rushed me right away to a room and did all sorts of treatments and tests on me.
‘At this point, my eyes were swollen shut, I couldn’t open my mouth because that was also burnt shut, and I was very high on all these medications.’
An examination revealed she had burned her cornea — or the transparent dome-shaped area at the top of the eye.
Her eyelids were also burned.
Medics kept her in hospital for two nights to monitor her and administer treatment.
But Ms D’Aprile said the nights were ‘brutal’ and left her ‘unable to sleep’
She said: ‘I couldn’t sleep, and any sleep I did get I was woken up by nurses giving me medication and them prying my eyes open to put drops in, which was very painful.’
She was also given instructions by a blind specialist while in the hospital on how to walk, go to the bathroom, and do other daily tasks without being able to see.
Doctors treat eye burns using cycloplegic eyedrops, which temporarily paralyse the ring-shaped muscle that changes the shape of the eye’s lens — allowing it to focus. These muscles can spasm after burns.
Patients may also be administered with an antibiotic eye ointment to prevent infection.
Painkillers may also be administered.
Doctors discharged Ms D’Aprile after two days so she could recover at home, although she still had to return daily for tests.
The student said: ‘Each day went by with me sitting in bed with my eyes shut.
‘I was going crazy on the fact that I saw blackness and there was nothing I could do to fix it.
‘On day three of not being able to see, the doctor opened my eyes to test if I had my vision still.
‘The doctor opened them and I could barely see, but he slipped in “band-aids” for my eyes.
‘He described my eyes as if someone took a razor and slit both of them.’
Medics feared Ms D’Aprile may lose her vision, or have reduced vision should cloudy patches be left in her cornea — which can be caused by injuries.
She said: ‘I had an 80 percent chance of being color blind because my cornea was so damaged.
‘I prayed to god multiple times a day for me to keep my vision and that was the only hope I had.’
To help her eyes heal cold water was run over them. This can also help to soothe the pain
Ms D’Aprile is shown above with her mother. After the accident, she rushed to the bathroom to splash water onto her face
Five days after the accident, it was Christmas Day and the student decided to try and open her eyes again herself.
She found she was able to open them slightly, although this was extremely painful.
About two weeks after the accident, Ms D’Aprile found that her vision was back to normal and she was able to do everything she used to do.
This included reading, driving, looking at electronics, and finding that her eyes were less painful to open.
More than a year after the accident, however, Ms D’Aprile says her vision is completely back to normal.
But she says it has still left scars on her mental health.
‘I get panic attacks about the accident but have learned to cope with it and what certain triggers are,’ she said.
‘I used to be super rebellious and never an overthinker, but now I don’t usually do anything out of my comfort zone and I am a lot more grounded.
‘It’s all a work in progress and all it takes is time to heal so I know it will get better with the mental factors but the accident is still relevant and I just need to be easier on myself and realize that this is all normal and a part of the healing process.
‘My plans for the future are to finish school and get a good job in marketing, but mainly to live each day to the fullest and make the most memories with my friends and family.’
Why Chocolate Feels So Good: It Is All Down to Lubrication
Summary: Researchers have decoded the sensory processing mechanisms that make the sensation of eating chocolate so irresistible to most people.
Source: University of Leeds
Scientists have decoded the physical process that takes place in the mouth when a piece of chocolate is eaten, as it changes from a solid into a smooth emulsion that many people find totally irresistible.
By analysing each of the steps, the interdisciplinary research team at the University of Leeds hope it will lead to the development of a new generation of luxury chocolates that will have the same feel and texture but will be healthier to consume.
During the moments it is in the mouth, the chocolate sensation arises from the way the chocolate is lubricated, either from ingredients in the chocolate itself or from saliva or a combination of the two.
Fat plays a key function almost immediately when a piece of chocolate is in contact with the tongue. After that, solid cocoa particles are released and they become important in terms of the tactile sensation, so fat deeper inside the chocolate plays a rather limited role and could be reduced without having an impact on the feel or sensation of chocolate.
Anwesha Sarkar, Professor of Colloids and Surfaces in the School of Food Science and Nutrition at Leeds, said: “Lubrication science gives mechanistic insights into how food actually feels in the mouth. You can use that knowledge to design food with better taste, texture or health benefits.
“If a chocolate has 5% fat or 50% fat it will still form droplets in the mouth and that gives you the chocolate sensation. However, it is the location of the fat in the make-up of the chocolate which matters in each stage of lubrication, and that has been rarely researched.
“We are showing that the fat layer needs to be on the outer layer of the chocolate, this matters the most, followed by effective coating of the cocoa particles by fat, these help to make chocolate feel so good.”
The study – published in the scientific journal ACS Applied Materials and Interface – did not investigate the question of how chocolate tastes. Instead, the investigation focused on its feel and texture.
Tests were conducted using a luxury brand of dark chocolate on an artificial 3D tongue-like surface that was designed at the University of Leeds. The researchers used analytical techniques from a field of engineering called tribology to conduct the study, which included in situ imaging.
Tribology is about how surfaces and fluids interact, the levels of friction between them and the role of lubrication: in this case, saliva or liquids from the chocolate. Those mechanisms are all happening in the mouth when chocolate is eaten.
When chocolate is in contact with the tongue, it releases a fatty film that coats the tongue and other surfaces in the mouth. It is this fatty film that makes the chocolate feel smooth throughout the entire time it is in the mouth.
Dr Siavash Soltanahmadi, from the School of Food Science and Nutrition at Leeds and the lead researcher in the study, said: “With the understanding of the physical mechanisms that happen as people eat chocolate, we believe that a next generation of chocolate can be developed that offers the feel and sensation of high-fat chocolate yet is a healthier choice.
“Our research opens the possibility that manufacturers can intelligently design dark chocolate to reduce the overall fat content.
“We believe dark chocolate can be produced in a gradient-layered architecture with fat covering the surface of chocolates and particles to offer the sought after self-indulging experience without adding too much fat inside the body of the chocolate.”
Revenue from chocolate sales in the UK is forecast to grow over the next five years, according to research from the business intelligence agency MINTEL. Sales are expected to grow 13% between 2022 and 2027 to reach £6.6 billion.
The researchers believe the physical techniques used in the study could be applied to the investigation of other foodstuffs that undergo a phase change, where a substance is transformed from a solid to a liquid, such as ice-cream, margarine or cheese.
Funding: This project received funding from the European Research Council under the European Union’s Horizon 2020 research and innovation programme.
About this sensory neuroscience research news
Author: David Lewis
Source: University of Leeds
Contact: David Lewis – University of Leeds
Image: The image is in the public domain
Original Research: Open access.
“Insights into the multiscale lubrication mechanism of edible phase change materials” by Anwesha Sarkar et al. ACS Applied Materials & Interfaces
See also
Abstract
Insights into the multiscale lubrication mechanism of edible phase change materials
Investigation of a lubrication behavior of phase change materials (PCM) can be challenging in applications involving relative motion, e.g., sport (ice skating), food (chocolates), energy (thermal storage), apparel (textiles with PCM), etc.
In oral tribology, a phase change often occurs in a sequence of dynamic interactions between the ingested PCM and oral surfaces from a licking stage to a saliva-mixed stage at contact scales spanning micro- (cellular), meso- (papillae), and macroscales.
Often the lubrication performance and correlations across length scales and different stages remain poorly understood due to the lack of testing setups mimicking real human tissues.
Herein, we bring new insights into lubrication mechanisms of PCM using dark chocolate as an exemplar at a single-papilla (meso)-scale and a full-tongue (macro) scale covering the solid, molten, and saliva-mixed states, uniting highly sophisticated biomimetic oral surfaces with in situ tribomicroscopy for the first time.
Unprecedented results from this study supported by transcending lubrication theories reveal how the tribological mechanism in licking shifted from solid fat-dominated lubrication (saliva-poor regime) to aqueous lubrication (saliva-dominant regime), the latter resulted in increasing the coefficient of friction by at least threefold.
At the mesoscale, the governing mechanisms were bridging of cocoa butter in between confined cocoa particles and fat coalescence of emulsion droplets for the molten and saliva-mixed states, respectively.
At the macroscale, a distinctive hydrodynamic viscous film formed at the interface governing the speed-dependent lubrication behavior indicates the striking importance of multiscale analyses.
New tribological insights across different stages and scales of phase transition from this study will inspire rational design of the next generation of PCM and solid particle-containing materials.
Chocolate coats tongue to give melt-in-mouth sensation, study finds | Science
The irresistible melt-in-the-mouth sensation of chocolate comes down to the way it lubricates the tongue, according to scientists.
A study investigated the physical process by which a solid square of chocolate morphs into a smooth emulsion. It found that chocolate released a fatty film that coats the tongue, giving a smooth sensation for the entire time it is in the mouth.
Dr Siavash Soltanahmadi, the study’s lead researcher at the University of Leeds, said the findings could be used to design low-fat chocolate that mimicked the sensation of a high-fat product.
“We believe that a next generation of chocolate can be developed that offers the feel and sensation of high-fat chocolate yet is a healthier choice,” she said.
Soltanahmadi and colleagues set out to investigate texture sensation using a luxury brand of dark chocolate and an artificial tongue. The device has a 3D-printed tongue-like texture, is kept at 37C (98.6F) and powered to move like a human tongue.
They found that soon after the chocolate is placed in the mouth, the tongue becomes coated in a fatty layer, which depends on the fat content of the chocolate. After that, solid cocoa particles are released and they become important in terms of the tactile sensation, the researchers found.
“We are showing that the fat layer needs to be on the outer layer of the chocolate, this matters the most, followed by effective coating of the cocoa particles by fat, these help to make chocolate feel so good,” she said.
This implies that the fat deeper inside the chocolate plays a limited role in contributing to sensation and could be reduced without having an impact on how the chocolate feels in the mouth. The researchers suggested chocolate bars with a fat content gradient or a low-fat bar, coated in high-fat chocolate, might work well as a healthier alternative.
Soltanahmadi said creating healthier chocolate was a challenge for the food industry because low-fat versions were not always as appetising.
“Our research opens the possibility that manufacturers can intelligently design dark chocolate to reduce the overall fat content,” she said. “We believe dark chocolate can be produced in a gradient-layered architecture with fat covering the surface of chocolates and particles to offer the sought after self-indulging experience without adding too much fat inside the body of the chocolate.”
The researchers suggested similar techniques could be applied to help design healthier versions of other foods that transform from a solid to a liquid in the mouth, such as ice-cream or cheese. The findings are published in the journal ACS Applied Materials & Interfaces.