Actually it is a pretty serious problem that chocolate industry is facing. The dark cocoa when combined with peanut butter has been shown to change colour based on atmospheric pressure and humidty values. Some speculate that the industry is loosing millions of dollars per year because of this problem - considering that chocolates need to be transported througout the world. Consumers end up thinking either the chocolate has gone bad or they have been sold counterfeit product, hence declining sales of such products.
Cadbury and Nestle are working on a pressure/moisture resistant packaging in collaboration with NASA. Such a technology would also benefit astronauts on long trip e.g. to Mars.
[Edited 2009-08-06 18:01:56]
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Ihadapheo From United States of America, joined Sep 2001, 6027 posts, RR: 55
Reply 3, posted (5 years 4 months 3 weeks 1 day 10 hours ago) and read 3421 times:
Serious reply... are you sure it was milk chocolate to begin with (wrapper etc) and was there still peanut butter in the white chocolate (white chocolate peanut butter?)
In addition did the chocolate partially melt in flight (in a pocket etc)
A cursory web search did not show any link to pressure and milk chocolate to white chocolate conversion however I do recall something about melted chocolate having as different slightly different appearance when it solidifies
Quoting Phoenix9 (Reply 1): Cadbury and Nestle are working on a pressure/moisture resistant packaging in collaboration with NASA
I remember the way cool tubes they had for the food back in the Apollo days. Just like toothpaste roll out the food hmmm....
Oh well I hope someone has a definitive answer for your mystery
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Devildog2222 From United States of America, joined Mar 2006, 141 posts, RR: 0
Reply 4, posted (5 years 4 months 3 weeks 1 day 10 hours ago) and read 3406 times:
Well from what I know it was Milk chocolate peanut butter cups, don't know if there was any peanut butter in the chocolate, and it was in one of there small boxes, so it didn't melt it did kind of get soft.