British scientists have developed a new melt-proof recipe for
the desirable cocoa treat.
The heat-tolerant chocolate, developed by Cadbury engineers
at a plant near Birmingham, remains solid even when exposed
to temperatures in excess of 40 degrees Celsius for more than
three hours, reports British newspaper The Mail on
The secret to keeping a solid block is in the production
process, specifically a step called conching, when metal
beads grind together ingredients.
Scientists have developed a way of breaking down sugar which
reduces the amount of fat which attaches to the sweet
"We have found that it is possible to instil
temperature-tolerant properties by refining the conched
chocolate after the conching step," Cadbury wrote in its
patent application for the new product.
"Production of temperature-tolerant chocolate would allow
production of chocolate-containing products more suitable for
hot climates, particularly in less economically-developed
countries where the supply chain is ill-equipped to handle
Critics of the new melt-proof chocolate have already emerged,
with some claiming the changes would not be possible without
altering the flavour.
"The melting point is what makes the bar so attractive, as
that is what releases the flavour. If it melts at a higher
temperature, it will take longer for it to melt in the
mouth," came an admission from Cadbury management firm Kraft
Foods spokesman Tony Bilsborough.