Heat-Resistant Cadbury Chocolate Won't Melt At 100 Degrees Fahrenheit

Heat-Resistant Cadbury Chocolate Won’t Melt At 100 Degrees Fahrenheit

November 27, 2012 // 7:30 pm // By: Brian Yamamoto

A breakthrough in chocolate technology has been achieved. Cadbury Chocolate has devised a way to create a heat-resistant chocolate that is capable of withstanding temperatures of 40 degrees Celsius or just over 100 degrees Fahrenheit for up to three hours! That old M&M’s slogan seems dated and unnecessary now that the worry of chocolate melting in our hands may soon become a thing of the past.

The technology behind this ever-solid chocolate isn’t the work of some fancy new synthetic additive, nor is it the result of black magic or witchcraft. According to the 8,000 word patent application sent in by Cadbury, the secret behind making this new item lies in the chocolate making process where ingredients are broken down together. Using this new methodology, the sugar used in the chocolate is broken down into much smaller particles, allowing less fat to cover them, which effectively makes the resulting chocolate more heat-tolerant.

This new heat-resistant candy will prove useful in countries known for exceptionally warm climates such as India and Brazil. Of course, it’s likely a matter of time before we start seeing this new chocolate pop up elsewhere. After all, who really wants their chocolate to melt all over the place?

via Business Line/ photo courtesy Wikimedia Commons

Brian YamamotoTwitterFacebook

Brian earned his bachelor's degree in Communications from California State University, Fullerton with an emphasis in Photocommunications. He is a self-proclaimed ramen aficionado and dabbles in photography and writing in his spare time. While almost a carnivore, he doesn't shy away from partaking in peculiar cuisine whenever he's offered the chance. Some of his current culinary obsessions include home-made peanutella, gastropub burgers and sea urchin sashimi.

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http://www.royaltyfreemusicforvideos.org/ anne taylor

maybe next they’ll invent ice cream that doesn’t melt either. who wants chocolate that doesn’t melt? ew, seriously? yuck.
SimmWoo

OK I dont think I like the sound of that. Kinda scary!

Real-Anon.tk
adam sah

I work in the business (bbfdirect.com) and indeed this is a very big deal because it means no refrigeration (shelf stable) on trucks and in warehouses, radically lowering costs through the supply chain.
Jeremy Hughes

“I work in the business (bbfdirect.com) and indeed this is a very big deal because it means no refrigeration (shelf stable) on trucks and in warehouses, radically lowering costs through the supply chain.”

Why do you make it sound like it’s a good thing?

Is it so they can get their toxic wares out to even MORE people? Dude, in case you’re not aware, toxins like mercury, lead, and a host of other deadly poisons are CONSISTENTLY found in candy from Cadbury and MARS. Anyone that purchases these products is either uninformed or purposely poisoning themselves.

Not to mention, chocolate is a poison itself, a huge portion of the population is deathly allergic to it and only a minute portion has a full resistance to it’s vein plugging effects, do they tell you that?

Also, it’s NOT an aphrodesiac, science proved conclusively that aphrodesiacs are a PLACEBO effect. It’s also not good for the heart, or memory as some web articles suggest, in fact it does the polar opposite producing sluggish movement, lethargy, and liver damage. Do some research and stop supporting companies that sell products that might as well be labeled “drugs”
Anonymous

While this maybe an advancement in shelf stability and offer benefits to the manufacturer, it most certainly is going to change the taste of the chocolate in ways that are not positive to the consumers. At the very least we are talking about a difference in mouthfeel. I can’t help but think this is going to have a much grainier mouthfeel, despite using a finer grain sugar. I hate all the so called processing advancements, they have destroyed what chocolate is supposed to taste like. The use of milk solids, different fats to increase melting temperature and the worst of all high fructose corn syrup. All of these have added up to mean that I no longer purchase mass produced corporate candy bars and limit myself to artisan produced chocolates. Big food destroys everything it touches.
Shaa

Seriously, chocolate in its purest form (cacao) doesn’t melt. It never has done and it never will. Its hardly a breath through in chocolate technology. The only reason that it ever melted is the rubbish that cadbury put in it in the first place. I had 100kg of cacao at my place. Its gets over 40 degrees Celsius in summer. None of it has ever melted. AND it tastes great AND its actually one of the best superfoods on the planet.

Hmmmm, god only knows what cadbury has put in their chocolate to make the melting components unmeltable. Yuk!