Chocolate lovers in warm countries like China and India are in for a delight. We may soon be able to devour chocolate that melts in our mouths, not our hands. Frederic Depypere, a research and development manager at Barry Callebaut, with his team of researchers has succeeded in making chocolate that can remain solid at temperatures as high as 38 degree Celsius before melting—about 4 degrees higher than most chocolates today.
Depypere now needs to act fast as a number of Callebaut’s customers like Nestle, Hershey and Mondelez International are also working on similar ideas and concepts as the candy industry seeks to garner higher potential profits in warmer countries.
Hershey says it can begin selling chocolate that can withstand temperatures up to 37.8 degrees within two years.
Nestle claims to have developed a chocolate that maintains its shape up to 40 degrees and that this could be available within three years. And Mondelez—the maker of Oreo cookies and Milka bars—has filed a patent saying it is able to prevent chocolate melting at temperatures as high as 50 degrees. But this mystic research and development also has its share of hurdles. Trying to create a chocolate that can withstand higher temperatures could result in it tasting “like a candle” if the fat does not melt in the mouth. It could also solidify too quickly, making it impossible to mould it into shape. Most leading producers, however, seem to be confident that chocolate that melts only in our mouths is not too far down the line. This could very well be the stuff that dreams are made of.