>In the late 1980s, the US Army's Natick Labs created a new high-temperature chocolate (dubbed the "Congo Bar" by researchers) that could withstand heat in excess of 140 °F (60 °C), using egg whites, giving it a fudge-like texture
>During Operation Desert Shield and Operation Desert Storm, Hershey's Chocolate was the major manufacturer, shipping 144,000 bars to American troops in the southwest Asia theater.
>While Army spokesmen said the bar's taste was good, troop reactions were mixed and the bar was not put into full production.
Would you rather the desert bar, or Chef Boyardee?
i've always wanted to try the desert bar, I heard they taste like chocolate milk powder
if you have $600 you can get a whole box from some guy on ebay https://www.ebay.com/itm/125690117509
I'm sure botulism is also on the menu.
>Egg whites
The texture and mouth feel parts makes me wonder about it so much
I imagine they would be like a less tasty Perfect bar.
when is steve going to review one?
he has a video on the older 1990 ones https://www.youtube.com/watch?v=LzG2s6x4oXk
nice!
I wonder if Steve knows old milk chocolate gets "chocolate bloom" and separates without being spoiled. Any random chocolate you buy will look like that in 2 years.
He's probably seen more D rations than chocolate bars, god bless him.
>wonder if Steve knows old milk chocolate gets "chocolate bloom" and separates without being spoiled
He mentions it almost every video there's chocolate
I now permanently associate strawberry poptarts with Afghanistan thanks to this magical board.
>The United States military airdropped 2.4 million Pop-Tarts in Afghanistan during the initial attack in 2001
>High sugar. Pop-Tart taste.
the fuck kind of tagline is this
Floof pup
okay but why?
m&ms are heat resistant because they are in a sugar shell
"mixed" is not the same as "bad"
>troop reactions were mixed and the bar was not put into full production.
I'll bet it was the best damned chocolate bar ever.
We have the mocha dessert bar now, which uses palm oil to stay solid in heat. Allegedly has a coffee percentage above "nothing", but tastes nothing at all like mocha.
You reminded me of something. I had some coffee bars recently. No chocolate, just coffee. Very similar to chocolate, even in flavor. Strange waxiness though. Maybe it has palm oil too? Are the mocha desert bars like that as well?