In terms of chocolate is like looking for the Holy Grail. Find the secret of the production of good chocolate that does not melt is the question that is on many lips soft chocolate manufacturers worldwide. But now, looking for that Holy Grail awaited global chocolate may be coming to an end and melted chocolate could become a problem that is buried in the annals of the history of chocolate around the world, 10 years of research chocolate meticulous development and matures.
In recent days, two of the world's largest chocolate makers claim they are approaching the launch of the new "heat resistant chocolate." The problem with sticky fingers and chocolate bags and lunch boxes may soon be a thing of past!
Mondelēz International, Cadbury chocolate manufacturer, told Reuters in an interview that "chocolate can withstand 40 degrees and not turn into liquid." The spokesman Mr MacDougall told Reuters chocolate product "we will present in the future is next able to withstand temperatures up to 104 ° F and will not melt. The heat-resistant chocolate is particularly for places that have hot, humid climates, such as India, Brazil and Africa, where food eventually fall victim to the scorching heat of the sun."
The natural chocolate melting point is between 86F and 93.2F, lower body temperature, so this is a revolution in the world of chocolate. But it will affect the taste of chocolate?
Although it is unlikely to have a real impact in cold climates, non-melting chocolate could be a player-exchange in warm countries worldwide.
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