Don't you hate when your chocolate melts in your fingers while you take time to eat it?
I do!
Now, finally, there is a solution.
The Swiss chocolate manufacturer, Barry Callebaut, has developed a recipe for melt-resistant and at the same time, low-calorie, chocolate.
The British Guardian writes that this new chocolate "has 90% fewer calories than the average chocolate product, it is also heat-resistant to temperatures of up to 55C (131F). Most chocolate starts to melt at 30 degrees."
The new chocolate will be called "Vulcano because it can be eaten when it's hot, and its airy and full of bubbles, like volcanic rock."
While the Vulcano chocolate does not melt in people's fingers, the company promises it will taste like any other chocolate and melt in the mouth.
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Comments: 10
i love chocolate, melted, solid any which way so ill take it as it is.