If you're the sort of chocolate lover who loses sleep over things like M&M's melting in your pocket, or the fate of that bar of Godiva you left in the back seat of your car, the folks at Cadbury have come up with something just for you. (And maybe the military.)
Apparently the chocolate company's R & D plant in Bourneville, England, has created a way to make heat-resistant chocolate, not by any weird chemical additive, but simply by breaking down the sugar into much smaller particles during the conching process, which somehow allows less fat to cover them and thus makes them more tolerant to heat. Whatever works. Great news for those of us in hot climates or with kids who like to melt things with hair dryers.
This new chocolate, as outlined in Cadbury's 8,000 word patent application, can withstand heat of over 100 degrees Fahrenheit, or 40 degrees Celsius, (chocolate normally melts at 34 degrees Celsius) for about three hours. Or roughly the time it takes to drive across Los Angeles in high summer rush hour. No word on whether the venerable English chocolate-maker will apply this new process to their Easter eggs.
And in somewhat related news:
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