Cadbury’s, the brand owned by American food company Mondelēz International, has developed a chocolate that does not melt in hot weather.
The company noted the new Dairy Milk bars will stay solid when left in temperatures of 104oF for more than three hours. The new technique was developed by scientists at Cadbury's research and development plant in Bourneville.
While the standard melting point of chocolate is around 93oF, the new method features a change in the 'conching' step of chocolate production, where cocoa butter, vegetable oils, milk and sugar are mixed.
The new technique breaks down the sugar into smaller particles, which lowers the amount of fat covering them. This makes the bar more resistant to higher temperatures.
The new bars will be sold in less economically developed countries, where supply chain is not well-equipped to handle temperature fluctuations.
