Chocolate lovers rejoice! Swiss Barry Callebaut, the world's largest maker of chocolate and cocoa products by volume, has introduced heat-resistant chocolate that remains solid at temperatures as high as 38 degrees Celsius. The thermos-tolerant chocolate has great potential for summer and markets in warmer climates.

Rather than a chocolate formula, Barry Callebaut applies a number of processes and ingredients that can help to increase its melting point. "After years of research, we are now ready to sell chocolate that melts in your mouth, not in your hands. We can make chocolate that looks and tastes like chocolate but remains solid at [high] temperature," the chocolate maker said.

The new recipes have a melting point that is up to 4 degrees Celsius higher than normal. Project lead Eliven van Steen said: "We did not invent a new chocolate that can resist higher temperatures. We developed a toolbox. With this toolbox, we can make a chocolate recipe more thermo-tolerant. As a result, we can offer our customers the tools to make their chocolate or compound recipes less sensitive to deformation or decrease the chance of products sticking to packaging."