December 5, 2012
Cadbury Invents Chocolate That Does Not Melt
The confectionery wizards at Cadbury have invented a form of melt-resistant chocolate that can withstand temperatures of up to 104 degrees Fahrenheit. That's about 10 degrees warmer that the temperature at which regular chocolate turns into a soupy mess.
The secret to the new bars is a change in the so-called ‘conching step,’ where a container filled with metal beads grinds the ingredients, which usually include cocoa butter, vegetable oils, milk and sugar.
Cadbury has developed a way of breaking down sugar particles into smaller pieces, reducing how much fat covers them and making the bar more resistant to heat.
The special chocolates will only be sold in countries where temperatures regularly hit the triple digits like in India or Brazil.
"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 significant temperature / humidity fluctuations and where product quality is compromised," the baking giant wrote in an official patent application.
This doesn't seem like a huge loss to American consumers. Despite the chocolate's heat-resistant powers, we hear the product doesn't taste as good as the standard stuff.