Cadbury Invents Chocolate That 'Doesn't Melt': Can Stand 104 Degree Fahrenheit

Cadbury Invents Chocolate That ‘Doesn’t Melt’: Can Stand 104 Degree Fahrenheit

Cadbury Discovers Non-Meltable Chocolate

Imagine being able to stuff a chocolate bar into your jacket pocket on a hot summer day and retrieve it later with it having turned into a melted mess.

Cadbury has found a way to produce a new milk chocolate bar that can withstand heat up to 104 degree Fahrenheit for up to three hours without melting, reports Digital Spy.

Most chocolate starts to melt at 30 degrees.

This new non-melting Dairy Bar invention was made possible when scientists working for the popular candy maker discovered a way to have the sugar particles comprising chocolate bars be much smaller in size with a lot less fat covering each particle.

The company plans on limiting its production to countries with tropical heat rather than introducing it around the world. Cadbury says that the new non-melting chocolate fills a niche for chocolate lovers who live in hot climates.

“Production of temperature-tolerant chocolate would allow production of chocolate-containing product more suitable for hot climates, particularly in less economically developed countries where the supply chain is ill-equipped to handle temperature fluctuations,” the company said in a statement.

There has been no word, however, if the new Dairy Bar tastes different than regular chocolate.

in 2009, sceientists developed a recipe that is both melt-resistant and low-calorie.

Vulcano was the internal code name for the new product by the Swiss chocolate manufacturer Barry Callebaut. Developed in a laboratory under top-secret conditions by an international team of food engineers, it not only has 90% fewer calories than the average chocolate product, it is also heat-resistant to temperatures of up to 55C (131F), reports The Guardian.

The company aims to target calorie-conscious European and US markets as well as emerging markets in Asia and Africa where local temperatures have hindered the spread of chocolate.

“It’s called Vulcano because it can be eaten when it’s hot, and its airy and full of bubbles, like volcanic rock,” said Gaby Tschofen, a spokeswoman for Barry Callebaut, which annually makes 1.1m tonnes of cocoa and chocolate-based products for customers around the world, including Cadburys and NestlĂ©.

The US manufacturer Hershey began experimenting with a melt-proof chocolate during the second world war. But the result was a very hard bar that was never produced commercially.