Chocolate that doesn't stain but (apparently) tastes bad

Doesn't dissolve in your hand? that's for sure. Even at 40 degrees Celsius, it retains a solid consistency. We can only hope that the novelty of the British company Cadbury will finally melt in your mouth.

A new type of chocolate, intended mainly for markets in countries with hot climates, was developed thanks to the method of breaking down sugar particles in cocoa fat, which makes it more resistant to temperature. The process of making chocolate is based on mixing cocoa butter, vegetable oils, milk and sugar in a vessel filled with metal balls. The idea is to keep the sugar molecules as small as possible so that they are surrounded by less fat. As a result, chocolate is less likely to melt at high temperatures.

Something for something, however. According to many "chocolators" who have spoken out in the media, non-melting chocolate is sure to be less tasty than traditional chocolate.

Non melting chocolate was invented by Cadbury