The chocolate can be sold more easily in hotter countries. Image Credit: CC BY 2.0 Luisa Contreras
A company in Switzerland has come up with a unique new recipe for chocolate that is very hard to melt.
Conventional chocolate is fine until it gets too warm and melts all over your hands, but now Barry Callebaut, the world's largest wholesale chocolate seller, has come up with a new type of luxury chocolate that will remain solid at any temperature below 38 degrees Celsius.
Designed to help the company break in to new markets, the new product has been described as a "game changer" - especially when it comes to selling it in countries where consistently high temperatures make conventional chocolate products more difficult to store and transport.
"You remove all kinds of barriers for your customers," said chief executive Antoine de Saint-Affrique. "You can transport it more easily. Therefore you can have a different kind of reach."
Whether the new chocolate will prove to be a hit with consumers however remains to be seen.
Source: Mail Online | Comments (12)
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