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(From Yorkshire Post)
James Reed Education Correspondent CHOCOLATE is set to become greener thanks to a new way of making it developed by Yorkshire scientists.
The process involves technology originally invented for the chemical industry which has been adapted and refined by researchers at Leeds University to be used by chocolate makers.
One of the final stages of making chocolate is conching which involves the mixture being simultaneously heated and mixed to make it smooth and mellow. It has changed little since it was invented in the 19th Century.
Conching can take four to six hours for standard chocolate and as much as 72 hours to …