I Would Never Have Thought,

that a technique that chocolatiers, 

have been perfecting since the 1600s, could help science, but it does, a team of researchers from MIT has developed a technique to predict the thickness of a round shell, which could be used to help scientists consistently create them with different materials far outside the confectionary industry, the researchers published a study yesterday the 4th April about their technique in Nature Communications, normally, chocolatiers make bonbon shells by pouring chocolate into a round mold, then flipping it to get rid of the excess chocolate, what’s left is an undisrupted shell that has a consistent thickness all over, by changing this method slightly scientist can now accurately predict the outer shell thickness in a variety of applications, from small pharmaceutical capsules to large airplane and rocket bodies, all of this from the humble bonbon and chocolate!