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.

Image source: Getty Images

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  • Hope that whatever they do with it it still tastes and feels as wonderful as normal chocolate does.


  • That is fascinating! It would feel strange that it wouldnt melt in your mouth


  • Anything that makes adds to chocolate is a positive in my books.


  • How hard would it be to melt in your mouth then lol. I see their point though by reaching places where they usually don’t sell it


  • Oh my husband will love this chocolate!! He can’t stand melted chocolate! (We have to keep ours in the fridge) :-/


  • Flake bars do not melt – look it up on youtube!! its so weird!!


  • This indeed sounds to good to be true! lol!! If it is that solid what happens to our pearly whites! lol!!!


  • awww, where’s the fun in that LOL


  • umm I am a little sceptical …what substances or maybe chemicals are going into it.
    And I love my chocolate to be smooth and creamy and melt in my mouth.
    Also smooth creamy dreamy eating chocolate makes the best hot chocolate, with this new choc it would be harder to melt in the milk.


  • Good invention as so many chocolates and sweets are ruined due to hot weather and putting them in the fridge changes the quality of taste and texture so I’ve never liked that . It would be interesting to see what it will taste like though .


  • I wonder what it’s made of


  • Glorious chocolate! As long as it still melts in your mouth!


  • Ha! I was wonering that too rachelvk.
    I don’t mind a bit of squished up melted chocolate myself :)


  • But will it melt in the mouth? I don’t think it will be very nice if it is really hard and difficult to chew.

    • I agree – it still has to melt in the mouth. Sounds intriguing!


  • Fantastic idea. I wonder what additives and chemicals will be put in it though

    • Yes, that’s the side part. Something we’d need to check out indeed.

      • Some chocolate already has additives etc. in it. It we knew what is in it we probably wouldn’t eat it. Study the ingredients/ allergan warnings in it.
        You wouldn’t expect chocolates to have wheat (gluten) in them but some have – including some of the easter Eggs. It is tiring reading the ingredients in everything when even blocks of chocolate have wheat in them. ggrrrr!!!
        Some dark chocolate made in Aust. also has orange in it–buty it isn’t on the wrap unless it has been added after complaints from people that are allergic to orange, lemon etc. and it makes them sick. I had a discussion with a lady in a supermarket. She bought her daughter some chocolate for a treat that didn’t have wheat in it but it still made her very sick so she rang the manufacturer and asked if it had orange in it. They clained they didn’t have to put it on the label as it was such a small amount.
        There is also an insect that lives on the cocao bean that chocolate is made from. They are so hard to eradicate that it isn’t queried if a few end up in the chocolate. I saw an item on TV showing how it is made from the beans being picked to manufacture. I m,ade me see chocolate in a “different light”.


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