Barry Callebaut Develops Chocolate with Higher Melting Point
The chocolate has a melting point of 55°C, compared to around 30°C for standard chocolate. It also contains less calories than standard chocolate.
20/07/09 Barry Callebaut has developed a new chocolate with a higher melting point and the potential for a reduced calorie content called Volcano. The company is currently in the process of presenting the concept to industrial customers and expects it to take about two years before it finds its way onto store shelves. The company is not planning a launch under one of its own brands.
“The chocolate has a melting point of 55°C, while standard chocolate has a melting point of around 30°C”, Barry Callebaut spokesperson Gaby Tschofen told FoodIngredientsFirst. “The second characteristic is that it contains less calories than standard chocolate, with a reduction of up to 90% possible per volume,” she added. Because Volcano allows for an increase in the amount of air bubbles being added to the chocolate, a reduction in the amount of calories being consumed is also made.
Specifics about the exact formulation of the cocoa ingredients and process are being kept secret. However, Tschofen did explain that the product is made with 100% natural ingredients and no artificial sweeteners, but does use a bit less cocoa butter than standard chocolate. The structure of the cocoa butter is also different to standard varieties, which helped to allow this increase to 55°C.
Many different applications are possible for the Volcano concept. “It could be used as a filling enrobed in chocolate. It could be used in cookies or there are many different inclusions where it could be used”, Tschofen added.
Details about how the concept would compare in price are also not being disclosed, except for that “specialty chocolate products are a little more expensive than standard offerings”.
Barry Callebaut first told investors about "Volcano" in March 2008. At the time, the product was still in the developmental stages. Since then all patents have been registered for the concept.
