Scientists in New York have proven that contrary to the popular idiom, teapots made out of chocolate can indeed be useful.
Master chocolatier John Costello and his team at Nestle have been analysing the functionality of a chocolate teapot and discovered that the trick to avoid melting is to create many layers of dark chocolate and pour out the tea within two minutes.
Engineers and scientists at Nestle’s Product Technology Centre demonstrated their creation on BBC1’s The One Show and revealed that the trick to a teapot which withstands melting is to use chocolate with 65pc chocolate solids and build up a number of layers using moulds.
"What we found is that when we first started to look at it, we'd probably end up with chocolate tea," Mr Costello said.
"Interestingly, if you pour the water in a certain way and you don't stir inside, and you just let it settle, and let it brew like you would normally brew a cup of tea, and just let it stand for a little while - when you pour it, what happens is that the chocolate on the inside of the shell melts but doesn't move anywhere.
"It stays where it is. So you get a very, very small amount of residue coming up to the top."
The result of somewhat pointless experiment was predictably tea with a slight hit of chocolate.