In its patent application, Cadbury says the secret to its "temperature-tolerant chocolate" is a change in the conching step:
Conching is a process in mass-market chocolate production in which a container is filled with metal beads that grind the ingredients such as 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.
But not everyone is excited. Chocolatiers say that the change will negatively affect the flavor and texture of the chocolate. It almost goes without saying that if the chocolate melts at a higher temperature externally, it will take longer to melt in your mouth! And isn't that the best part about eating chocolate? Still, we can see certain advantages, and it is intriguing science.
What do you think? Is this a smart invention, or is it messing too much with a good thing?
→ Read more: Non-Melting Chocolate Invented by Cadbury Stays Solid in 104-Degree Heat | Huffington Post via UK's Mail Online