Photo: Vlad Ageshin/ AFP
After nearly 10 years of research, the makers of Cadbury and Toblerone chocolates say they’re close to introducing a heat-resistant chocolate to the world.
The world’s leading chocolate, biscuit and candy company, Mondelez International told Reuters that its latest creation can withstand temperatures as high as 40°C (104°F) without melting.
The heat-resistant chocolate is being developed specifically for markets in hot countries like India, Brazil, and Africa, where foods are often sold in outdoor markets or fall victim to the sun’s heat.
Details about the new product (ingredients, taste) were sparse, but according to a company executive for the Middle East, Africa and Eastern Europe, the chocolate should hit shelves in the near future.
Other brands within the Mondelez International portfolio include Cote d’Or, Milka, Green & Black’s chocolates, Trident and Dentyne gum and Nabisco.
Meanwhile, it’s not the first attempt to create a more durable chocolate product. Premium Swiss chocolate maker Barry Callebaut released the Volcano, a product with a higher melting point (37°C) thanks to a lower cocoa butter content, points out trade website Confectionerynews.com.
The natural melting point for chocolate is between 30°C and 34°C, lower than human body temperature.
We also talked to four Singapore chocolatiers about their love of cacao and the passion behind their craft. Take a look