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job of lifetime is currently on offer for those with sweet tooth. Cambridge University in U.K. has just posted position on its careers website advertising for researcher of chocolate. Chocolate lovers with scientific mind will have chance to apply for a job as a researcher and study for PhD. The successful candidate will investigate properties that make chocolate melt. Their objective will be to stop chocolate melting in warmer climes. The careers post states: "The project will investigate factors which allow chocolate, which has melting point close to that of the human body, to remain solid and retain qualities sought by consumers when it is stored and sold in warm climates."

The position involves three-and-a-half years of experimenting with how chocolate melts in mouth and in different temperatures. university says applicants require good mathematical skills. There is lot of science behind the consistency and melting point of chocolate. A variety of oils and fatty acids are used to control how hard or soft chocolate is when we bite into it, and when it melts. Chocolatiers spend lot of money on research and development to get blend right so that chocolate melts in mouth. The Massachusetts Institute of Technology says: "Melting is especially important because it controls how well chocolate disperses and releases flavour onto your tongue."