We've known since the advent of the cream-filled Cadbury Egg that scientists at the confectionary company like to play fast and loose with the rules of chocolatiering. But the latest development out of Cadbury's R&D facility in Birmingham, UK, has us wondering if they've crossed that delicate line between genius and madness. They call it "temperature-tolerant chocolate." But let's call it what it is: chocolate that doesn't melt.
At least, it doesn't melt like regular chocolate does. The new stuff remains solid--very solid, so much so that you can reportedly press on it with a finger after exposing it to 104-degree temperature for hours and it will maintain its form, defying the scientific laws of chocolate which clearly state that standard chocolate should melt at 93 degrees.
A patent filing for the process explains how this happens. In chocolate production, there is a process called conching in which a container filled with metal beads grinds all the ingredients (cocoa butter, milk, sugar, oils, etc.) together. During this step, Cadbury has figured out a way to shear sugar particles into much smaller pieces than before, and somewhat counterintuitively (because one would think that this would create more surface area on a given volume of sugar) less fat ends up coating those sugar particles. This is because these smaller particles don't get completely coated in fat, and parts of their surface areas remain exposed. "Such exposed sugar particle faces contribute towards a more sugar continuous system (sugar matrix)," the patent filing reads, "reducing the percentage of fat coated sugar particles which is believed to be advantageous for temperature tolerant properties."
With its now-improved sugar matrix, Cadbury can now sell more chocolate in warmer climates, particularly in the developing world where, to quote the patent filing again, "the supply chain is ill-equipped to handle significant temperature/humidity fluctuations and where product quality is compromised."
Seems hard to believe that product quality hasn't already been compromised amid all of this tinkering with the material makeup of something so beloved and universally recognized as chocolate. One of the nicest things about chocolate is its natural synchronicity with the human body temperature--it stays solid until you put it in your mouth, at which point it melts magnificently (in case you're curious, apparently the pressure of chewing breaks down this sugar matrix enough that the chocolate does soften, at least enough to be ingested and digested).
Anyhow, many of us may never know what this augmented chocolate tastes like, or whether Cadbury has taken science too far. The company only plans to distribute it in warm-weather countries that lack the supply-chain infrastructure to deliver conventional chocolate reliably to market. That means huge potential markets like India and Brazil could soon be awash in temperature-tolerant chocolate--the U.S. and Britain, much as we may want it, don't get any.
You know what? You can keep your stupid chocolate...it's probably crummy anyways. We still have Hershey, so there!
Btw i'm awesome cause i'm first to comment
Sure plastic chocolate is nice to look at, but now it is no longer food. I guess you can put it on a table leg, if one of them is uneven, lol.
Oh and if I give this to my love one, I do not believe they will love me more, when they bite into it and break a tooth.
I don't think it will be delicious!
You Americans are just upset that you don't get to try out high heat tolerance chocolate! Then again, neither can I unless I pay a trip to one of the tropical countries Cadbury is shipping to.
This has already been invented - it's called fake chocolate - it sticks to the inside of your mouth, your teeth and probably your intestines.
Also, Cadbury's has the most professional foil tearer in the world.
Why are you all dogging this? It's not "fake" chocolate or anything else. They simply improved the the sugar's ability to be structurally reinforcing and so it now requires more energy, i.e. temperature, to break the sugar bonds (melt). Nothing new was added and the flavor wasn't changed. The only thing you'll probably notice is a crisper bite to it.
Now they have gone too far! Global warming chocolate?
IMO, the best chocolate melts in your mouth.
I don't see whats so amazing about it. I've had chocolate that is hard to melt before and I still prefer the soft melty ones. Unless it contains nuts, in which case the whole thing should be nice and crunchy.
I'll believe it when I taste it.
Since warmer countries already have temperature tolerant (award winning)chocolate, wouldn't that indicate that Cadbury's formula is so badly flawed they need advanced technology to fix it?