New Cadbury chocolate to stay solid in 40C heat for 3 hours
In a revolutionary breakthrough, Cadbury has found a way to make chocolate that doesn't melt in hot weather, it has been revealed.
The new bars of Dairy Milk stay completely solid even when exposed to temperatures of 104F for more than three hours.
Scientists at Cadbury's research and development plant in Bourneville, near Birmingham, call their breakthrough 'temperature-tolerant chocolate'.
Two Cadbury engineers have set out the method for making it in an 8,000-word patent application.
While standard chocolate has a melting point of 93F, the new bars are ideal for warmer weather.
The firm, controversially taken over by American food group Kraft in 2010 in an 11.5-billion-pound deal, insists that the new recipe will be available only in hot countries, likely to include India and Brazil.
The secret to the new bars is a change in the so-called 'conching step', where a container filled with metal beads grinds the ingredients, which usually include cocoa butter, vegetable oils, milk and sugar.
Cadbury has developed a way of breaking down sugar particles into smaller pieces, reducing how much fat covers them and making the bar more resistant to heat.
"We have found that it is possible to instil temperature-tolerant properties by refining the conched chocolate after the conching step," the Daily Mail quoted Cadbury as stating in its patent application.
"Production of temperature-tolerant chocolate would allow production of chocolate-containing product more suitable for hot climates, particularly in less economically developed countries where the supply chain is ill-equipped to handle temperature fluctuations," it said.
However, the firm's decision not to sell the new bars in the UK has been blasted by critics as another bitter blow for an iconic British brand.
"Kraft promised British chocolate for British people when they took over Cadbury," Robert Halfon, Conservative MP for Harlow, said.
"But it seems that we do all the innovating, then they give the best of British to people overseas.
"This is incredibly disappointing. We invented this brand and now British workers are not being allowed to enjoy the chocolate of their labours. I would urge them to reconsider this and allow British people to have same rights as chocolate-eaters in other countries," he added.