Chocolatier John Costello and his team spent six weeks of experimenting and planning to make the chocolatey crockery for Nestlé . And after a few failed attempts, they have finally succeeded in their culinary creation.
And no, it's not a trick, it's all just down to science. They chose dark chocolate with a 65 per cent cocoa content, as this has the best fat composition to avoid melting.
The mixture was then poured into a silicone mould, which featured a large opening lid that would enable steam to escape quickly.
Marty Jopson tested the teapot on The One Show and was quoted in the Daily Mail discussing how it works. "Interestingly, if you pour the water in a certain way and you don't stir inside, the chocolate on the side of the shell melts but doesn't move anywhere."
Basically, the idea is you end up with chocolate-tasting tea. Sounds good to us!
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