Noice was about to sit down to a dinner of french onion soup and crusty wholewheat bread when suddenly something equally french, but infinitely more tasty-looking caught our attention.

Introducing LE WHIF, the product of the tireless of work of Harvard Professor David Edwards and his team of students. Edwards writes: “Over the centuries we’ve been eating smaller and smaller quantities at shorter and shorter intervals. It seemed to us that eating was tending toward breathing, so, with a mix of culinary art and aerosol science, we’ve helped move eating habits to their logical conclusion. We call it whiffing.” All sounds very odd to us, but here goes!

The small lipstick sized plastic container fits comfortably in the hand and is very light. Pull it out, raise it to the lips and inhale! Suddenly a rush of the most delicious chocolate flavor as thousands of aerosol chocolate particles burst onto the tongue. LE WHIF comes in three awesome flavors (Noice loves them all very, very much): Dark (rich, creamy tasting) Chocolate, Mint Chocolate, and Raspberry Chocolate. Each LE WHIF is worth three or four shots (or whiffs?!) of chocolate heavenly-ness and, whilst you’re not enjoying the instant chocolate satisfaction, you can simply click it shut and pop it back into your manbag, purse, or pocket.

LE WHIF is doing the rounds in many of the upperclassmen houses so keep a look out and tell your friends. However, more importantly, come along to the Grand Opening of The Laboratory this Sunday 8th in the late afternoon and witness an incredible (and sometimes chocolaty) collision of art and science. Buy those tickets!

(If you’re interested in learning more about LE WHIF and the other amazing products by this group just go to www.lewhif.com and www.thelaboratory.harvard.edu)

Photos courtesy of www.lewhif.com