Callebaut develops infusible chocolate


Zurich- Swiss chocolate maker Barry Callebaut has innovated a new kind of chocolate, which the company claims to stay in shape even at hot temperature. The infusible chocolate will stay intact even at 34 degree Celsius, a company statement says. The chocolate will only start melting at 38 degrees, which is way over the normal room temperature in European nations.

Callebaut claims that the new innovation would do no harm to the exotic taste the company has always offered. The present taste of the chocolate is maintained, the statement says. Another competitor Nestlé has indicated that within three years they will also come out with a similar infusible chocolate. Chocolate makers hope this would be great news for the hotter market in the Middle East, Asia and Africa.