Share 'Fun with structures'

I think that the specific use of crystals and amorphous structures have, and I can't believe I'm about to say this, considerable untapped potential in the confection world. Traditional "meltaways" tend to take advantage of eutectics by combining dissimilar fats to result in a new, lower melting point than either alone. This has the benefit, as I said, of lowering the melting point. It also has t…