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1.What is on offer for those with a sweet tooth?
2.What kind of mind will chocolate-loving applicants need?
3.What qualification could the researcher eventually achieve?
4.What will researchers try to stop chocolate doing in warmer climates?
5.What temperature is similar to the melting point of chocolate?
6.How long is the research position for?
7.What skills do the applicants need?
8.What controls how hard or soft chocolate is?
9.What do chocolatiers spend money on getting right?
10.What controls the dispersal of chocolate's flavour on the tongue?
