It takes a lot to put me off chocolate. But I'm always wary of the white powder that forms when it gets old. I've often wondered what it is and how it gets there. So I'm glad scientists have now used X-ray imaging to find an answer.
The harmless 'fat blooms' form when fat solids squeeze through gaps in the chocolate's crystal structure and onto its surface. The Swiss researchers think reducing its porosity during production could stop the unappetising deposits and improve the chocolate's quality.
But I'm worried it might increase the amount of chocolate I eat!