Cadbury develop's non-melting chocolate

In a breakthrough that will be most welcome to chocoholics, British scientists have developed a new melt-proof recipe for the bitter-sweet cocoa bar, that would help it beat the summer heat in countries like Australia and India.

The heat-friendly chocolate, developed by Cadbury at a plant near Birmingham, retains it solidity even under temperatures over 40C for more than three hours, according to the British newspaper The Mail on Sunday.

The trick is it to tweak a step in the production called conching, when metal beads grind the ingredients together.

Scientists have developed a way of breaking down sugar, which makes for the reduction of the amount of fat which attaches to the sweet particles.

"We have found that it is possible to instil temperature-tolerant properties by refining the conched chocolate after the conching step," Cadbury wrote in its patent application for the new product.

"Production of temperature-tolerant chocolate would allow production of chocolate-containing products more suitable for hot climates, particularly in less economically-developed countries where the supply chain is ill-equipped to handle temperature fluctuations."