Cadbury invents non-melting chocolate

Cadbury recently announced it has developed a variety of melt-resistant chocolate that remains solid even after more than three hours at 104 degrees Fahrenheit.

According to Huffington Post, the "temperature-tolerant chocolates" will soon be available in some countries dogged by sweltering temperatures, like India and Brazil. Conventional chocolate, in contrast, melts at about 93.2 degrees Fahrenheit.


In its official patent application, Cadbury states that it achieved the unique property by "refining the conched chocolate after the conching step." Conching is a process in mass-market chocolate production in which a container is filled with metal beads that grind the ingredients such as cocoa butter, vegetable oils, milk and sugar.


The chocolate will not be reportedly sold in the UK, but has caused a stir there nonetheless. Cadbury was founded in the UK and enjoys considerable popularity there despite being bought up by U.S. firm Kraft in 2010. Conservative member of Parliament Robert Halfon voiced his concern that the company is "[giving] the best of British to people overseas."