Cadbury Invents Chocolate That Doesn’t Melt Easily
Thanksgiving is drawing near and if you still have no idea what to give to your closest one, why don’t you opt for chocolate? Sure, it’s not Valentine’s Day but who will likely refuse your tasty chocolate in the chilling winter, especially when the chocolate lasts longer. I mean, it doesn’t melt so easily on your mouth. Wait, what?!
Cadbury recently submit its patent application to the World Intellectual Property Organization (WIPO) for a rather intriguing concept of “temperature-tolerant chocolate.”This chocolate is claimed to be able to keep its form even when it’s exposed to high temperature. Specifically, Cadbury claims that it will not deform itself even when the thermometer shows it’s 104 degree Fahrenheit. Well, it’s not until it exceeds three hours but that’s still remarkable considering that regular chocolate will have turned into buttery way long before that.
Did you know that it’s actually not the first time a company attempts to develop a chocolate that does not melt easily? Such an idea was brought up to surface in 1930s for the first time and as far as we know, this long lasting chocolate was meant for military fellows. This chocolate was extremely nutritious but tasted like candle and it was quite a struggle just to swallow, so they said. It happened because the cocoa butter was replaced with other fats and there were some other filler added into the mix. And that’s also what causes it to be capable withdrawing hot temperature.
Now that old method has been abandoned and Cadbury comes with brand new approaches that can make the chocolate temperature tolerant yet still tasty. The approach is called conching which is all about processing the chocolate multiple times. By the way, it seems that Cadbury will only market in tropical countries but who knows? Perhaps, not long after this, you can have a taste too on this chocolate that doesn’t melt.