Buzz is that Chocolate maker Cadbury has found a way to make a chocolate that does not melt in hot weather. The new bars of Cadbury Chocolate Dairy Milk stay completely solid even when exposed to temperatures of 40ºC for more than three hours.
Chocolate in winter remains solid but it is hot weather or summer when they melt rather quickly. Standard chocolate has a melting point of 34ºC; therefore new bars of Cadbury Chocolate are ideal for warmer weather. The firm insists that the new recipe will be available only in hot countries like India and Brazil.
The secret to the new bars of Cadbury Chocolate 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. Chocolate in winter is usually more enjoyed than in summer but from now on you can take a solid bite even in the blithering summer heat.
Cadbury has developed a way of breaking down sugar particles into smaller pieces, reducing how much fat covers them and making the Cadbury Chocolate bar more resistant to heat.
Calling their breakthrough ‘temperature-tolerant Cadbury Chocolate, scientists at Cadbury’s research and development plant in Bourneville, near Birmingham have set out the method for making it in an 8,000-word patent application.
Photograph by Leon Neal AFP
