Cadbury Develops Heat Resistant Chocolate

The new bars stay solid even when exposed to 40°C heat for three hours. Chocolate normally melts at around 33°C.

The new chocolate is made by changing the conching step, where metal beads grind together cocoa butter, vegetable oils, milk and sugar.

In its patent application, Cadbury states, “We have found that it is possible to instil temperature-tolerant properties by refining the conched chocolate after the conching step. Production of temperature-tolerant chocolate would allow us to make chocolate-based products more suitable for hot climates, particularly in less economically-developed countries where the supply chain is ill-equipped to handle temperature fluctuations.”

Kraft, the company that owns the Cadbury brand, has come under fire for deciding not to sell the new chocolate in the UK because of its cool climate.

But some industry experts have argued it would be perfect for younger British consumers because the bars wouldn’t melt in their pockets.