How diamond’s properties can be used to differentiate it from fakes

Diamonds are a girl’s best friend.
Marilyn Monroe

Yep, someone probably said it before her. And however questionable you find it, diamonds find themselves among the most expensive gemstones in the world, and it’s obvious why. With a low critical angle, light is totally internally reflected inside a diamond many times which is what gives diamonds their super sparky appearance. But how are jewellers able to identify between the real deal and the fakes?

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How does non-melting chocolate work? A look the methods of creating non-melting chocolate and the use of cocoa butter alternatives.

I spent the majority of my childhood in Australia, so naturally I grew with Australian chocolate: the taste, texture, and most importantly its resistancy to melting in the hot climate.

When I was 8 years old I visited the UK and had my first taste of UK chocolate. While Australian chocolate is waxy and can form insoluble clumps in your mouth, UK chocolate has a thicker, richer consistency. While Australian chocolate refused to melt even in 40 degree heat, UK chocolate could melt in the palm of my hand.

I began to wonder: how could two products under the same brand name react so differently to the same conditions and what causes this?