Giving out the tip of the croissant, the one that contains delicious semi-solidified chocolate in the wafer, is a great test of love: raise your hand if you don't agree. Fans of Facebook fans have been dedicated to those two centimeters of pleasure. And a very young American entrepreneur, Nick Cavagn, has decided to turn the tip of the croissant into a snack real, that is called Muddy Bites and that has been a huge success.

Yet science tells us …

Yeah, yet it seems that that exquisite little piece, besides being perhaps the most good part, for taste and consistency, of the whole ice cream, and also that worst for our health and for our form.

This was explained by chemist Bert Weckhuysen, from the University of Utrecht. To prevent the chocolate from melting completely before it is reached by those who are enjoying the ice cream, the producers had to change the melting point: they succeeded by resorting to a process called hydrogenation, which involves the addition of a dihydrogen molecule to another compound, in this case, chocolate. The real problem is that this process transforms unsaturated fats into solid fats and therefore unsaturated fatty acids become saturated. Consequently, with the tip of the croissant we ingest the same unhealthy substances that we find in some biscuits and in some industrial cakes, in lard, in fatty and processed meats, in cheeses and in cream: they are the most dangerous fats for the cardiovascular system.

According to the World Health Organization, adults and children should consume at most 10% of their daily calories in the form of saturated fats, and total fat consumption, however, should not exceed 30% of daily calories. Excessive amounts of saturated and trans fats should be replaced by polyunsaturated fats, such as those found in fish and olive oil.

Will this warning suffice to discourage the fans of the chocolate tip of the croissant? It's hard to believe.