In a bid to consumers from hot-weather countries like India and Brazil, Cadbury recently announced its newest invention: chocolate that stays solid, even after three hours in 104-degree heat.
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
Related: Everything You Need to Know About Chocolate
(Image: Cadbury)
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In 1943 Hersey made a special bar for deployment to soldiers in the tropics. From the Hersey archives:
"Hershey's Tropical Chocolate bars were developed to provide military personnel with access to a confectionery treat in parts of the world where Hershey's traditional products would readily melt. The Tropical bar's product formula was designed to allow the bar to hold its shape after one hour in 120 degrees Fahrenheit."
I imagine this tasting very strange. Like the outside coating of an M&M, but without melting, or melting very slowly. Maybe the moist environment if your mouth will expedite the melting process? We need some Alton Brown up in here, ya'll.
The chocolate in Brazil already is harder according to my friend who lives in Brazil. And takes shitty compared to our Swiss chocolate. Just keep the chocolate in the fridge! (Thats what we did when I visited her)
I've had the Cadbury's in India that has a high melting point, and it is very strange...doesn't melt in your mouth. Not very satisfying.
This feels so wrong. Chocolate is as much about texture and mouthfeel as it is about the flavor. The whole experience of eating chocolate is the feel of it as it melts and coats you tongue. A chocolate that doesn't melt at body temp isn't going to be the same experience. You might as well be eating plastic.
I spend much of the summer hiking outdoors. Personally I'd rather lick the wrapper than try this freaky stuff. I keep a very small cooler in my car and I use our emergency ice packs from home if I'm shopping for meltables and am heading home.
I'm from the UK and when my brother lived in America he brought back some American Cadbury's Dairy Milk and we did some blind taste testing and we all thought it tasted "wrong" - it wasn't what we were used to in taste, texture or how it melted in your mouth. But American chocolate has to withstand much greater extremes of temperature than British chocolate. I've been told a lot of American chocolate has (presumably edible) wax in it to stop it from melting, but I don't know how true that is. My brother said after a few months he got used to the chocolate in the US so it's obviously just a matter of readjusting to some extent.
And obviously some Europeans look down on British chocolate (at least according to the press) and its vegetable fat content, so a lot of it is just what you're brought up with I think. It's the same with milk - if you move to a different country the milk often tastes different.
My concern is -- if it doesn't melt when exposed to high heat outside the body, how does it eventually digest inside the body? As someone with digestive issues, I'd give this a wide berth...
If it didn't digest, they'd really have a blockbuster on their hands - calorie-free chocolate!! Just imagine.