Scientists for chocolate maker Cadbury have developed a new recipe for chocolate which can withstand degrees in excess of 40 degrees Celsius.
Cadbury has revealed that its secret to creating this temperature-tolerant chocolate is in breaking down the sugar which reduces the amount of fat attached to sweet particles. As a result, Cadbury has confirmed that the chocolate will take longer to melt in the mouth than their normal chocolates. While no more information has been released on the product, the scientific community has claimed the changes will alter the flavour of the chocolate.
Would knowing your chocolate bar won’t melt result in a purchase during the summer heat?