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Experts crack the problem of the chocolate teapot

The chocolate teapot developed by the experts at Nestle Product Technology Centre Photo: Nestle UK/PA Wire

It may strike you as about as much use as an inflatable dartboard or a book to teach you to read, but a team of experts swear by their latest invention - a chocolate teapot.

Chocolatiers from Nestle Product Technology Centre in York took up a challenge by BBC1's One Show to create the improbable receptacle.

After a range of experiments, they found the trick was to use a recipe with 65% chocolate solids because of its fat content.

Master chocolatier John Costello (L) and confectioner Jan Kuendiger (R) York with One Show presenter Marty Jopson Credit: Nestle UK/PA Wire

The teapot is built up in layers using a silicon mould in a process that took more than two hours.

But the real challenge is not just for the chocolate teapot to contain boiling water, but to avoid it tainting (or improving on) the brew inside.

"What we found is that when we first started to look at it, we'd probably end up with with chocolate tea," Master chocolatier John Costello said.

The proof is in the pouring: Marty Jopson tests the chocolate teapot Credit: Nestle UK/PA Wire

The team developed a method for pouring the water to ensure that the tea did not turn into hot chocolate.

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.

– John Costello, master chocolatier

Tasting the final brew, the team and One Show presenter Marty Jopson concluded it was a lovely cup of tea with just a slight hint of chocolate.