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"Have you ever accidentally left a chocolate bar in the car on a summer day only to find it&amp;#039;s practically turned into liquid? Quite a mess. But that soon will no longer be an issue as Cadbury has invented a chocolate that does not melt in hot weather.   The chocolatier, owned by Kraft, has re-engineered their Dairy Milk bars so that they remain solid up to three hours in 104 degree heat. (A regular bar melts at 93 degrees.) According to the Daily Mail Cadbury&amp;#039;s researchers refer to the breakthrough as &amp;quot;temperature-tolerant chocolate.&amp;quot; How did they do it? Researchers were able to break down sugar particles into smaller pieces, by mixing the chocolate with metal beads, which in turn reduces how much fat covers each particle and thus makes it more heat resistant. The company, which filed for a patent for the new discovery, said in their application that, &amp;quot;We have found that it is possible to instill temperature-tolerant properties by refining the conched chocolate after the conching step.&amp;quot; More From Delish: Attention, Chocolate Lovers: 14 Rich Christmas and Holiday-Season Desserts Their plan is to sell the chocolate to countries with warmer year-round climates like India and Brazil and less developed countries where the supply chain is unable to maintain temperature. But this invention has caused an uproar with residents of England, the country where Cadbury started, who believe they should also get the newly innovated product as children tend to carry them in their pockets creating a melted mess. More From Delish: Chocolate Central: The Best Chocolate Dessert Recipes Cadbury isn&amp;#039;t the only company who has tried to develop more heat-resistant chocolate. Confectionery News reports that in 2009, Barry-Callebaut developed Volcano, an aerated chocolate which used less cocoa butter, thus increasing the melting point to 131 degrees Fahrenheit. Head of corporate affairs at Kraft Foods, Tony Bilsborough, told the Daily Mail that the new bars will definitely taste different. &amp;quot;The melting point is what makes the bar so attractive, as that is what releases the flavor. If it melts at a higher temperature, it will take longer to melt in your mouth,&amp;quot; he explained. But the Barry-Callebaut press release claims the Volcano &amp;quot;melts in your mouth as soon as it gets in touch with your saliva.&amp;quot; Not only that, it&amp;#039;s lower in calories. Would you want to buy the temperature-tolerant Dairy Milk bars if they were available in the U.S.? Find more great food content on Delish:   Search for the perfect recipe from our homepage Find out the latest food news Get a recipe book to save your favorite dishes Sign up for our free newsletters Check us out on Facebook, Pinterest, and Twitter  "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/food/news/a39748/cadbury-invents-temperature-tolerant-chocolate-bar/>