It was November 2012 when Cadbury (a Mondelez owned company) filed a patent for its not-melting chocolate.
The patent said 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 instill more favorable 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.”
Nestec, Nestlè R&D center, on the other hand has developed its hot tolerant chocolate by adding little or no sugar to the chocolate core and instead adding the humectant liquids to a “tropicalized shell” for the product.
The patent was filed in December, but it is public only from the last week.
The core could melt at high temperature, but the shell will resist and the product will maintain its shape until 45 °C.
Different methods, but the same goal for both the companies: to conquer emerging and huge markets like Brazil and India.
There is only one problem: it’s almost from the time of the World War II that companies are trying to develop such a product, but the taste never satisfied the consumers! Kraft have tried to develop a similar product some years ago, but they failed and left the run.
Hershey’s Tropical Ration or K bar, was the first example of not melting chocolate, but as said by Colonel Pual Logan (one of the inventors) it tasted just “a little better than a boiled potato”. Furthermore, and what if your chocolate doesn’t melt in your mouth?
Related articles
- Not melting chocolate (Foodlawlatest.com)
- Cadbury maker Mondelez creates chocolate that doesn’t melt (telegraph.co.uk)
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I doubt that it will taste good and I’m sure that with the GMO properties of both nestle and cadbury chocolate many people will be boycotting them. I advocate the boycott of all products by both companies due to this usage and the proven health hazards of GMO crops on pigs and humans.
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