Cadbury’s chocolate of the future doesn’t melt and remains solid even at 104 degrees. It,s called Temperature-tolerant chocolate. Image credit: wikimedia
A process in chocolate production called conching in which a container is filled with all the ingredients (cocoa butter, milk, sugar, etc.).
During this process, Cadbury has invented a new way to shear sugar particles into much smaller pieces than before, and this would create more surface area on a given volume of sugar.
The Catbury’s patent reads:
“Such exposed sugar particle faces contribute towards a more sugar continuous system (sugar matrix), reducing the percentage of fat coated sugar particles which is believed to be advantageous for temperature tolerant properties.”