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George Goodberry graduated from a well-known catering college as a chef. He had specialized in deserts, chocolate ones in particular. In his vacation, he had made a few batches of chocolates at home, neatly packed them and sampled them to friends. They were greatly appreciated and soon he was inundated with orders for them. The activity soon blossomed into a small business.

He was constantly searching for ideas to where to buy polkadot chocolate barĀ  make better chocolates. During the course of his research, he came across an interesting article by Dr. Marian Smith about a biological product she discovered during her scientific research called Sodium Octavate. She claimed in the article that this unique additive to chocolate base seemed to add music memory to record sound octave in the end product. It was a wonderful discovery. But as she was busy with some other programs, the discovery lay at the embryonic stage in her lab.

“I am George Goodberry. I am a graduate chef and am making chocolates at home. I was fascinated with your article about the music quality of Sodium Octavate when added to chocolate. I could not resist the urge to visit you for an opportunity to work with it.” George introduced himself to Marian.

“My main research is something else and I found this remarkable substance and its unique quality on the side. But you look like the right person to study it and develop further. If you like, I will give you a sample and you can work it at home as I have no place to work on it here. Go to the fridge and pick out a test tube marked with NaOv.” Marian thought it was better if someone qualified with chocolates worked with it rather than it lying untouched in the fridge.

George jumped at the offer. “Oh! Thanks. That would be wonderful. I promise you I will study it with great interest. ” He went to the fridge and opened it. There was a box of test tubes in the fridge and he found the test tube with NaOv on it. There was also a tube with the label: ‘Bacillus Octavatilus’. He took both the tubes to Marian.

She said, “Bacillus Ovtavatilus is the species of bacterium which produces Octavic Acid . This acid when neutralized by Sodium Hydroxide precipitates Sodium Octavate. You can propagate the bacteria in a standard agar medium and harvest the Sodium Octavate.

“Sure, I have a dozen test tubes, so you can have one. And here are the instructions how to play the music.” She obliged, handing him the sheet of paper.

George returned home with both the tubes looking really pleased with the visit. He knew how to transfer the strain in the clean-air chamber and multiply it on agar base in a conical flask. He made 4 flasks, inoculating them with the bacterial strain. He then turned to the Sodium Activate powder which he had brought from her in a test tube. He put just 100 milligram of it in 100 grams of chocolate base and kept it molten at 45 degrees centigrade on a hot plate. He looked at the chocolate and spoke loudly, “Thanks Marian, I am really grateful to you.” Then he cooled down the chocolate by keeping it in the freezer for 20 minutes. He had followed all the steps on Marian’s instruction sheet to a T.