Scientists Develop Chocolate That Won't Melt At High Temperatures

Zothecula writes "One of life's less pleasant surprises is discovering the chocolate bar that you forgot you had in your pocket on a hot day. Two scientists working at Cadbury's research and development plant in Bourneville, U.K., are fighting that gooey surprise with the invention of chocolate that remains solid even when exposed to temperatures of 40 C (104 F) for more than three hours. Aimed at tropical markets, the 'temperature tolerant chocolate' is described in a World Intellectual Property Organization (WIPO) patent application."

Comments

Re:New slogan

[timeOday]

Except that it wouldn't melt in your mouth and thus probably also be less delicious than normal chocolate.

RTA:

The problem was that making a chocolate bar that wouldn't melt wasn't hard. What was hard was to make one that people still wanted to eat. The military bars didn't melt and they were nutritious, but they were difficult to eat and they didn't taste very good. Thatâ(TM)s because the usual way to keep chocolate from melting was to either add fillers like oat flour and swap the cocoa butter for other fats, which made it taste like a candle, or adding water or glycerol to encourage sugar crystal formation, which made it gritty. Cadbury's approach is...

Well, I won't spoil it for you.

Re:Feature not Bug!

[aurispector]

Not to mention that we developed anti-melting chocolate technology during WW2 called "M&Ms".

Shatters when cold

[docilespelunker]

Taking chocolate to the other extreme, dunking it in liquid nitrogen makes it shatter. I learnt a lesson that should not be repeated... Don't eat cryo cooled chocolate. When it shatters in your mouth it's like having a mouth full of cold knives. However after a while and some whimpering it did melt - so hurrah for melty chocolate!

Re:What do you think we have now?

[magic maverick]

Exactly. I'm living in a tropical (African) country, and have eaten both Indian Cadbury's (they call it "Silk") chocolate, and the local stuff. The Cadbury stuff is better, but still not as good as, say, Australian Cadbury chocolate. The local stuff is cheap and nasty, but also won't melt in your pocket. All the imported stuff just gets really soft if you leave it out at room temperature. Room temperature here is normally about 25 to 30 degrees.
Personally, I just keep chocolate in the fridge. It just works. And if I'm going somewhere I don't have a fridge, I just don't take chocolate, there are heaps of alternatives for sweet thing.

Re:New slogan

[Lumpy]

You got it' It's why others that invented it years ago did not market it. It change the taste and mouth feel of chocolate. Test groups did not like it.

This is not a new invention, Back in 2009 another company already announced it.

http://www.thesun.co.uk/sol/homepage/news/2540765/Scientists-develop-new-type-of-chocolate-which-does-not-melt-in-the-mouth.html

Re:New slogan

[NatasRevol]

I worked with/on Hershey's Desert Bar. In 1990.

http://www.hersheyarchives.org/essay/details.aspx?EssayId=39
http://www.flickr.com/photos/jasonliebigstuff/7290674224/

It was processing the egg whites to withstand structural changes at higher temps.

I put one in a flame on a gas stove. It burned, did not melt.

They were tolerable to eat, but not great. Much like last year's halloween candy.

this is clearly false

[Chirs]

If you look at a Hershey chocolate bar, it does in fact have "chocolate" listed in the ingredient list, which is by definition made from cacao.

Re:New slogan

[drinkypoo]

My preference is Theo or Kalila 85% +

Just in case you need to know, Ghirardelli is still good, Droste is still good, Lindt is now shit. This is relevant if you're looking for gourmet chocolate in a supermarket.