Here’s a new curiosity for you.
This product should resist until 40 °C, while the traditional chocolate melts at 33.8 °C when solid cocoa butter transitions to liquid.
The patent description says that:
“It is believed that less temperature tolerant chocolates tend to comprise a more fat continuous system where the sugar particles are coated in fat. We have found that it is possible to instil more favourable temperature tolerant properties into a conched chocolate by refining the conched chocolate after the conching step. Without being bound by theoretical considerations it is believed that this leads to shearing of sugar particles in the conched chocolate leading to exposed faces of the sugar particles, i.e. faces which are not coated in fat. Such exposed sugar particle faces contribute towards a more sugar continuous system (sugar matrix) reducing the percentage of fat coated sugar particles which is believed to be advantageous for temperature tolerant properties.”
Although many attempts in the recent past, until now not even Kraft was successful in this kind of research. A lot of food business operators are trying to get this result, because it could really simplify transport and storage of chocolate based products
This sounds interesting not only for emerging markets, such as Brazil or India; indeed, also here in Italy during summer often chocolate producers withdraw some of their products from the shelves because of heat. So, this might be a very lucrative business…the problem is that every former heat resistant chocolate has not the same delicious taste as the normal one.
We are eager to taste Cadbury’s chocolate!