Now Cadbury chocolates will directly melt in your mouth rather than in your pockets or bags. The new dairy milk product is heat resistance. The chocolate bar will remain solid even in 40 degree celsius if kept for 3 hrs.
THOUGH few people are disappointed because of this new technique many have praised it and are now looking forward to it.
The chocolate will be sold only and only in INDIA and BRITAIN. The new Cadbury chocolate will not be exported to The United Kingdoms because the temperature their is not very high.
Chocolates taste great but they are very hard to transport over seas and store- specially in tropical regions where climate-controlled vehicles and warehouses are scarce.
This isn’t simply a matter of being able to have chocolate that doesn’t turn into a mess before you eat. Chocolate is very temperature sensitive and heat can easily cause it to sag and deform and the fats and sugars can “bloom” out if it’s improperly stored, resulting in an unappetizing appearance.
heat resistance chocolate bars isn’t a new concept. In fact, it’s been around since the 1930’s. But the problem wasn’t making a chocolate bar that wouldn’t melt, the problem was to make one that people would want to eat. Heat resistance chocolate bars which were newly introduced at the time of world war II were nutritious, but were difficult to eat and they didn’t taste very good either. That’s because the usual way to keep chocolate from melting was to either ass fillers like oat flour and swap the cocoa butter for other fats, which made it taste like a candle, or assign water or glycerol to encourage sugar crystal formation, which made it gritty.
Cadbury’s aim is to manufacture chocolate which is nutritious and tastes good.
By: Tanya Kabeer (Reporter) Teennews1 Network Team