[vimeo 54355941 w=500 h=282]
Normal chocolate begins melting at 93F (34C), but in a patent application the Cadbury’s scientists describe a method for dramatically improving its resistance to heat.
It involves a change in the “conching step” of chocolate production where ingredients including cocoa butter, vegetable oils, milk and sugar are ground down in a container filled with metal balls.
By adapting the technique the scientists are able to reduce the sugar into smaller particles meaning they are covered with less fat, which makes the bar less prone to melting.
“To be honest I don’t think any chocoholics would welcome this recipe because it would not taste as good as Dairy Milk,” he said