Posted on 07/08/2009 2:00:41 PM PDT by Berlin_Freeper
CAMDEN -- A city man died today after falling into an eight-foot deep vat of chocolate at a factory in Camden.
Vincent Smith II, 29, was standing on a nine foot high platform at Cocoa Services loading solid chocolate into a melting vat when he fell into the vat about 10:30 a.m., according to the Camden County Prosecutor's Office.
(Excerpt) Read more at nj.com ...
LOL. Not to quote the Dixie Chicks but....”Earl Had to Die”......GOODBYE EARL!
What a way to go though...Delicious....MMMM ALmost as good as drowing in the Guiness Brewery......Or at the Jim Beam Distillery........Wait enough of my weird dreams...
He should have yelled “FIRE”
(Apologies to the Smothers Brothers)...
Death by Chocolate Cake
1 (18.25 ounce) box German chocolate cake mix
1 can Eagle Brand sweetened condensed milk
1 pint jar butterscotch or caramel ice cream topping
1 (12 ounce) container Cool Whip
3 Heath candy bars, crushed
Bake cake as directed on box in a 13 x 9-inch pan. Punch holes in hot cake with a fork.
Mix together, the ice cream topping and Eagle Brand milk. Pour over the cake. Let cool.
Cover with Cool Whip and crushed Heath bars. Keep refrigerated.
Not a duplicate thread. This is a different source.
Two minutes. I hate you.
Ah yes, I see the humor. Falling into a vat of boiling chocolate and receiving the death blow by the agitator. Oh and two co-workers witnessing it all. Hysterical.
Prayers and condolences for the deceased, co-workers and family.
Almost was not good enough for Pat. Pat got out, went to the bathroom and jumped back again.
I don't know about that.... I think suffocating while boiling to death would be a pretty bad way to go.
Important detail from the story. It's a bad way to go.
Chocolate melts at 99°F. Not exactly boiling.
When a worker fell into a vat of steel at Bethlehem Steel Sparrows Point they would bury the entire contents as one piece. I think at the plant, large site.
Should have used the idea of Tommy Smothers and hollered FIRE!
‘cause nobody will come help you if you yell, “CHOCOLATE!”
Was the victim’s name, Augustus Gloop?
Melts at... but is probably processed hotter than that. “Scalding” would have been a better word choice than “boiling,” though.
Killer milkshake (not the soft serve CRAP!)
One quart (or what the heck, the whole half gallon) of Eddy’s chocolate ice cream
Half and half to suit one’s desire for thick or thin consistency
Hershey’s chocolate syrup to one’s taste
Blend to desired consistency
This must be at least 2,500 calories
Good point.
ping
"Because cocoa butter exhibits a or unstable (polymorphous) crystal structure, the chocolate must go through a very precise cycle of heating and cooling to encourage the stable crystal formation needed to produce the desirable properties for good tasty chocolate. This final process is called Tempering.
This is the method we use, first, we melt the chocolate at about 46°c (115°f), the chocolate is then cooled to between 29°c (84°f) and 31°c (88°f) and warmed up again to between 30°c (86°f) and 32°c (90°f), it can then be held 'in temper' at this temperature for use as required."
115° definitely is in scalding territory.
Some things just sound better in theory than they are in practice...
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