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New Cadbury Chocolate Won’t Melt, Even In 100+ Degree Temps

New Cadbury Chocolate Won’t Melt, Even In 100+ Degree Temps
Innovation

The chocolate company's research and development department invent cocoa solids that can withstand heat of a 104F degrees.

by Plus Aziz
  • 3 december 2012

Hate it when chocolate melts in your hands before you have a chance to eat it? Cadbury has introduced a new chocolate that won’t melt until the temperature reaches above 104 degrees, making their products better suited for hot climate markets around the world where heat is a logistical challenge. The Cadbury team has figured out a way to break sugar pieces into smaller bits, reducing how much fat covers the particles and thus making chocolate more heat resistant.

Interestingly, there is a healthy amount of discussion being reported by the Daily Mail exposing sentiments in a couple of areas including the concern that the innovation is not targeted at USA or UK consumers. Secondly, that the texture and taste will inevitably be different; the chocolate bar could be less creamy and take longer to melt in one’s mouth.

Find out more about the innovation by reading Cadbury’s patent application.

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