Willy Wonka should have invented it. Chocolate which does not melt – no matter how hot the weather.
According to the Daily Mail, a Swiss chocolatier has announced that he has created chocolate that stays solid, even when exposed to temperatures of 38°C.
The world’s biggest seller of wholesale chocolate, Barry Callebaut, has already started selling a version of heat-resistant luxury chocolate – which is unaffected when heat conditions are 4 degrees higher than normal.
Based in Zurich, the new selling strategy is a strong bid to help the company, break into new markets in warmer climes of the Middle East and Asia.
Chief executive Antoine de Saint-Affrique told the Financial Times that a non-melting chocolate which does not sacrifice taste could “fundamentally change the game”.
“You [will] remove all kinds of barriers for your customers… Not all [retail] stores are air-conditioned,’ he said.’You can transport it more easily. Therefore you can have a different kind of reach.”
One of Barry Callebaut’s customers, Nestle, has also announced it has mastered the technology required to keep chocolate firm to up to 40°C. It says a commercial product could be launched within three years.
Western chocolate manufacturers have been trying to perfect the recipe for high-quality temperature-tolerant products for several years.
In the Middle East, African and Asian countries, chocolate remains far less popular than biscuits or cakes, largely because it is expensive and hard to distribute without chilled storage.
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