Barry Callebaut Launches Chocolate Concept that Does Not Melt in the Hand

02 Feb 2016 --- Barry Callebaut presents one of its breakthrough innovations at this year’s ISM: Choc37.9. Choc37.9 is an ideal solution that allows consumers a chocolate snack on the go that won’t melt that fast in their purse or hands; Choc37.9 is also an ideal solution for chocolate applications or chocolate offerings in markets in warmer climates.

Barry Callebaut’s chocolate and compound recipes with an improved thermo-tolerance permit a melting point of 4 degrees higher than normal chocolate and more than the human body temperature, making it the perfect base for chocolate experiences on the go.

Herwig Bernaert, Global R&D Director at Barry Callebaut explained the concept at ISM: “Very simply said, when you eat chocolate, it has to melt in the mouth.” Choc37.9 has improved thermo-tolerance to permit a melting point of 4 degrees higher than normal chocolate and more than the human body. In order to create this new technology, Bernaert asked: “how can you delay the melting of the butter in chocolate when consumed?” The mouth has a certain temperature profile, which is aided by the energy created by chewing. This way, chocolate melts when it is consumed, but keeps its shape before that so it doesn’t stick to the packaging in warmer climates.

Today’s consumers have such a busy life that they are looking for a permissible chocolaty break that lifts their day, comforts them and provides them with an instant energy delivery. One problem: the mess when the chocolate melts in their purse and hands. “So we looked at developing a toolbox,” Bernaert explains. By researching how to apply different technologies: a combination of ingredients and processes, they worked on ways to maintain the shape of the product but still have the same melting profile in the mouth as standard chocolate. “We looked at ingredients, emulsifiers, questioned whether we could optimize the fat-content in chocolate and optimize interactions between different ingredients. The company also took out patents on their processes, which dealt with spreading the fat more evenly around the particles, like sugar and milk, so that they need less fat to have the same rheology.”

“It’s the use of cocoa butter, how it’s spread around the particles, the shape of the particles and the application of different ingredients,” Bernaert explains as key to the success. “It’s a combination of all these factors, including ingredients and processes which make up the toolbox, so that we can determine what the most optimal process is to apply to a chocolate product.” The melting temperature of the chocolate can be 35°C, 36°C or even more extreme: 37.9°C. Not all chocolate products need the same extent of heat resistance; it depends on country, application and need. This method strikes a balance between the temperature outside and the point when chocolate melts in the mouth. “When you eat chocolate, it has to have a full melting profile, so we try to balance how high we can go in temperature while still being able to consume the chocolate.”

Trend reports of Global Chocolatier Barry Callebaut show that consumers are looking more and more for chocolate experiences on the go. They want to indulge themselves with a treat while walking to their next meeting, relaxing at the beach or commuting. Today’s consumers have such a busy life that they are looking for a permissible chocolaty break that lifts their day, comforts them and provides them with an instant energy delivery. One problem: the mess when the chocolate melts in their purse and hands.

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