Inside Heat Resistant Chocolate Technology
04 Feb 2016 | Barry Callebaut
Barry Callebaut presented one of its 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. 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.
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