Cadbury invents non-melting chocolate

Nov. 20, 2009: Chocolate moves down the production line at the Cadbury factory in Birmingham, England. (AP)

Melt-proof chocolate may sound like a Willy Wonka invention, but Cadbury U.K. says it has invented a chocolate that won’t make a mess in warm weather, according to The Daily Mail.

Scientists at Cadbury's Bourneville, England research plant have developed a type of chocolate bar that remained solid after three hours in an incubator at 40 degrees Celsius (104 degrees Fahrenheit). Chocolate usually melts at around 34 degrees Celsius (about 93 degrees Fahrenheit).

Cadbury will likely sell this temperature-tolerant chocolate in countries with hot climates, like India and Brazil.

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

‘Conching’ is when ingredients such as cocoa butter, milk, sugar and vegetable oils are grinded and massaged so chocolate has a smooth rather than gritty texture. Cadbury says it has discovered a way to break down the sugar particles into small pieces, which means less fat covers each particle and a harder-to-melt chocolate bar.

You can find out more about the process in Cadbury’s patent application.