New Delhi, 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 Dairy Milk stay completely solid even when exposed to temperatures of 40 degrees Celsius for more than three hours.
While standard chocolate has a melting point of 93°F, the new bars 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 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.
Cadbury has developed a way of breaking down sugar particles into smaller pieces, reducing how much fat covers them and making the bar more resistant to heat. So, come this summer, you could have a much more solid ‘meetha’ even in the scorching summer heat.
Calling their breakthrough ‘temperature-tolerant 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.
