"Death by Chocolate" is one of those great, yummy ideas... until it really happens. Condolences to his family.
I also agree with other posters here, no way was that chocolate boiling... to temper chocolate you raise the temp to 115 for milk chocolate, and not a degree over or you ruin it. And I know from experience. If it were a tempering vat that he fell into, temp would have fluctuated down to 82 then back up to 88 for dipping or molding.
Terrible waste of life and terrible waste of chocolate.
Read the Article at HuffingtonPost
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