No-Melt Chocolate – Thumbs Up
One of the best treats ever discovered by the human mouth is chocolate. Who could ever turn down a tasty, chocolate pastry or candy bar? I know I couldn’t. But, one thing I could do without is the melting aspect of chocolate. Sometimes while eating I worry about how fast I have to eat my chocolatey treat so that I don’t end up leaving more chocolate on my fingers than in my mouth. Now, thanks to the Swiss chocolate manufacturer Barry Callebaut, we can all enjoy chocolate without it melting. The new chocolate formula developed by Barry Callebaut not only can withstand temperatures of up to 131 degrees Fahrenheit (usually starts to melt at 30 degrees Fahrenheit), it is also low-calorie with 90% fewer calories than the regular product. What a deal! Non-melt and low calorie! The new chocolate is known under the code name of “Vulcano” because “it can be eaten when it’s hot, and its airy and full of bubbles, like volcanic rock,” according to Gaby Tschofen, a spokeswoman for Barry Callebaut. They hope to have this chocolate hit stores within two years. I must say, I will be very eager to test out this new recipe. For more details check out this article.
