Barry Callebaut creates "chocolate that does not melt"

Barry Callebaut creates "chocolate that does not melt"

Swiss chocolate maker with Belgian roots, Barry Callebaut, is close to launching its "unmeltable" chocolate. Its competitor, Nestlé, is working on a similar innovation. Both seek to penetrate new markets with warmer weather thanks to this new type of chocolate.

38 degrees Celsius

The world's largest chocolate manufacturer announced its new type of chocolate yesterday. It will only melt at 38 degrees Celsius, compared to 34 degrees for its current chocolate. Barry Callebaut says it can manufacture this new chocolate on a large scale and that its taste is entirely the same as the "regular" chocolate.

 

Its competitor Nestlé, led by Belgian Paul Bulcke, is working on a similar "unmeltable" chocolate and sources within the company indicate it would be launched in about 3 years.

 

The search for "unmeltable" chocolate should enable chocolate manufacturers to penetrate warmer markets, particularly in the Middle East, Africa and Asia where the average spending income is on the rise. These new markets also have to offset the stagnating and weaker growth in Europe and North America.

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