Scientists at Cadbury’s Bourneville, England research plant have developed a type of chocolate bar that remained solid after three hours in an incubator at 40 degrees Celsius (104 degrees Fahrenheit). Chocolate usually melts at around 34 degrees Celsius (about 93 degrees Fahrenheit).
Cadbury will likely sell this temperature-tolerant chocolate in countries with hot climates, like India and Brazil.
“We have found that it is possible to instill temperature-tolerant properties by refining the conched chocolate after the conching step,” Cadbury says in its patent application.
What a coup! What an achievement!
Cadbury has single-handedly reinvented the D-Ration! (Which had even better temperature tolerance. And tasted horrible.)