600 JOHN WEINZIRL 



DESCRIPTION OF PHENOMENON 



The explosion of the chocolates occurs some time after their 

 manufacture, usually ten days to two weeks or longer. At 

 times the chocolate coating is merely cracked while at others it 

 is broken into a number of fragments. If the fondant used is 

 very moist leakage m.ay occur. Under any circumstances the 

 centers of the candies are exposed, the product presents an un- 

 tidy appearance and deterioration occurs. As a rule the flavor 

 is impaired, owing to the development of rancidity and off flavors. 



Apparently the candy maker is unable to foretell the trouble, 

 which does not seem to be limited to any particular type of 

 chocolate. However, the chocolate must have a fondant center. 

 A fondant is composed of egg white, sugar, flour, flavoring and 

 perhaps other ingredients such as cream, butter, nuts, fruits, etc. 



EXPERIMENTAL RESULTS 



From the character of the phenomenon, it seemed quite prob- 

 able that it was due to fermentation. Accordingly, some pre- 

 liminary tests were made to discover possible fermentative 

 organisms. Smith fermentation tubes containing glucose bou- 

 illon and a piece of meat were employed and portions of the fon- 

 dant from exploded chocolates were inoculated into them under 

 aseptic precautions; they were then incubated at 37°C. for three 

 days or more. Many of the tubes showed extensive gas 

 formation. 



Attempts to isolate the gas formers contained in the Smith 

 tubes were futile until anaerobic methods were employed. The 

 anaerobe commonly present was a spore-former of the B. sporo- 

 genes tjqje. Some times the organism was present in pure cul- 

 ture but usually other spore-formers of the B. siibiilis type were 

 also present. Non-sporulating bacteria were apparently absent. 



Source of the gas-forming anaerobe 



Obviously the anaerobe causing the fermentation might 

 come from any one of the constituents entering into the fondant. 

 Suspicion would attach especially to the egg white rather than 



