Chocolate is a food rapidly changing fitness function of the heat. In summermelts helplessly while in winter it is hard as a rock. To avoid these problems, thebrand has created Barry Callebaut cocoa that does not melt in the heat. Butthen, if not melt in the heat, how it melts in your mouth? The secret is in thesaliva that gets melt the chocolate without problems, regardless of temperature.
As if the famous flamboyant owner of ”Charlie and the Chocolate Factory” WillyWonka it were, in Barry Callebaut (one of the marks relating to cocoa marketworldwide) has developed an enduring without melting chocolate to 55 degreesC. This could be the solution to problems of storage and consumption in countries with warmer climates, where the brand is expected to succeed his product.
The idea of creating a chocolate that can support higher temperatures is not new. Already during the Second World War tried to make a chocolate bear up to60 ° C without melting, but does not include cocoa butter product, the chocolatewas too hard. Throughout the century has further improved the recipe, but has never successfully commercialized.

The secret: saliva
The chocolate, dubbed Vulcan, melt in the mouth of the consumer for the actionof saliva, so that the temperature plays a decisive role. Moreover, its creators,thinking about the growing social concern about the figure and diet, have gottenthe product has 90% fewer calories than conventional chocolate.
Several brands have been interested in this innovative chocolate, and is expected to hit store shelves in less than two years