Chocolate That Does Not Melt?

The British company, Cadbury, claims they have created a new way to make chocolate so that it does not melt.  At least not until it reaches 104° Fahrenheit, roughly 10° higher than chocolate the we now know.  Coined "temperature-tolerant chocolate," Cadbury's newest creation ignores the fact that chocolate should melt at around 93° Fahrenheit.  The chocolate makers have discovered a way to break the sugars used in chocolate creation down to smaller pieces during the conching process.  Smaller pieces of sugar reduces how much fat covers the chocolate, thus making to more resistant to heat.

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Cadbury says the chocolate will only be sold in countries where temperatures regularly hit triple digit temperatures (on the Fahrenheit scale.)  An excerpt from the application for a patent on this chocolate technology states "Production of temperature-tolerant chocolate would allow production of chocolate containing product more suitable for hot climates, particularly in less economically developed countries where the supply chain is ill-equipped to handle significant temperature / humidity fluctuations and where product quality is compromised."

Part of me is skeptical about how this would taste.  I can't imagine it would taste better than ordinary chocolate.  However, I am interested to see what it tastes like, however it does not look like it will hit the market in the United States.  The head of corporate affairs at Kraft Foods, the parent company of Cadbury, acknowledge that it does not taste as well as regular chocolate saying "To be honest I don't think any chocoholics would welcome this recipe because it would not taste as good as Dairy Milk (their standard flavor.)"

Do you see this as a product that could have success?  Or do you feel like people will just stick to regular chocolate?

"Cadbury's New Non-Melting Chocolate Doesn't Taste As Good." Business Insider. N.p., n.d. Web. 06 Dec. 2012.


This is a really interesting discovery! I was not even previously aware that this was a product that was being produced or desired. There are still a lot of things I would want to know about the product though before I personally purchased it. Like you said, how does the change in the creation process affect the overall taste in the end? In addition, how does the change affect other things in manufacturing the product? Can they do the same process to different types of chocolate like white or dark instead of just milk? Also, is Cadbury affected by price change due to the new creation process? While I believe there are still a few unanswered questions in relation to this product, I definitely think it is a creative new product that will be helpful in warmer climates as well as during the transportiation of the products all over.

This is a really interesting creation. My whole family lives in Israel and my younger cousin always complains that it is too hot and she can't eat certain foods because they melt too quickly; just like ice cream and even chocolate. It would be fantastic if this chocolate tasted great and also didn't melt, but I doubt that is possible. When I read your post the first thing I imagined the chocolate would taste like is plastic. I feel like manufacturers would put a coating of something around the chocolate to make it heat resistant, and therefore it would taste funny the second you bite into it. I would really like to sample some and see how it would taste.
I also looked up this story on my own and found an article on ( that speaks about the new chocolate and how it is extremely revolutionary. The patent application states that lower fat content and lower particle size gives this chocolate it's tolerance. There is nothing in the article about how the chocolate tastes differently, so perhaps it doesn't. I feel that if it tasted significantly different the article would mention it. Thoughts? Do you think the chocolate would taste differently based upon these articles?

I can't imagine that changing the production method of chocolate wouldn't result in a noticeable change in taste. When I heard about this for the first time, my gut reaction was similar to yours Tal. There's no way this can be genuine chocolate that like anything close to the chocolate we have come to love. Erica, I can't see any reason why this wouldn't cost more money. They have to pay for all the new research. In addition, Cadbury is based in the U.K., and since they don't plan on selling this product domestically, all sales would come from exports.

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