Making chocolate does not melt at 40 degrees Celsius

Scientists at Cadbury at Bourneville, near Birmingham created chocolate bars with Dairy Milk brands that are still completely hard even when exposed to temperatures of 40 ^° C for more than three hours.

Chocolate does not melt at 40 degrees Celsius

To that end, they tried to break down sugar molecules, reduce the fat around them and make the candy bars heat. After finishing chocolate, they continue to refine chocolate to increase heat resistance. They call their breakthrough 'heat-resistant chocolate' . The production of heat-resistant chocolate allows the production of chocolate-containing products suitable for hot climatic conditions, especially in economically less developed countries where supply chains are not well equipped. to handle thermal fluctuations.

According to some chocolate manufacturers, it is certain that the heat-resistant properties of this new chocolate will affect its taste and its mouth-melting properties are different from regular Chocolate Milks chocolate. Mr. Bilsborough, Kraft Food Corporation admits that melting point is interesting in this new chocolate, but when chocolate melts at high temperatures, it also means it will be more difficult to melt in the mouth.

Cadbury - bought by Kraft Food Corporation in 2010 for £ 11.5 billion - said it only sold this type of chocolate in countries with hot weather like India and Brazil. The company's decision not to sell heat-resistant chocolate in the UK made some critics feel discontented and said it was an irony for an iconic British brand.