What's the greatest invention of all time? In today's fast-track world, this question likely brings heated discussions as to whether the answer to this is the cell phone or the computer.
But I'd have to say it's neither.
As a candy lover (yes, I still love sweet treats even at the age of 26), there isn't anything much more annoying than trying to eat a chocolate bar or M&Ms and having it melt in my hands. Not only is it messy, but it's actually really annoying.
Fortunately, companies are now working to create a chocolate that doesn't melt (or at least not as quickly). Hooray!
Barry Callebaut AG, a global leader in bulk chocolate, has developed this confection that withstands temperatures 4 degrees higher than most of its chocolate counterparts. And the cool part? Big name companies like Nestle SA, Hershey Co. and Mondelez International Inc. are on board with the idea and have started working on similar products of their own.
As children, most of us have probably experienced a hot day that led our chocolate to be mush in our hands. Naturally, the main idea behind the chocolate is keep it from melting as quickly in hotter regions of the world, potentially uncovering billions of profits for the candy industry.
In a recent interview with Bloomberg Business, Frederic Depypere, a research and development manager at Barry Callebaut AG, said: "I thought if we want to bring a product to countries like China or India, we need to chance something."
And after decades of research, Depypere says he is ready to start selling chocolate that melts in consumers' mouths, not their hands. The team is able to make chocolate that remains in solid form at temperatures as high as 100.4 degrees Fahrenheit, or 38 degrees Celcius.
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