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."

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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.