New Delhi: Bid goodbye to those sticky chocolate moments, for you can soon lay your hands on the 'Volcano', a Swiss chocolate that has a higher melting point.
Developed by Swiss chocolate maker Barry Callebaut, the product which has lower calories is claimed to be more suitable for hot climates.
"Our 'Volcano' (the company's internal name for the product) chocolate has two great product benefits: it has lower calories than standard chocolate and it has a much higher melting point than standard chocolate; it will only melt at about 55 degree Celsius while standard chocolate starts melting at body temperature," a spokesperson for Barry Callebaut said.
Describing the chocolate as "heat-resistant", the spokesperson noted that the company expects the product to hit the market in about two years.
"We are now in the process of presenting it to our customers. By this, we mean (international) food companies that will use our chocolate to make a consumer product. We expect that it will take about 2 years until the first products can be found on store shelves," she said.
A leading manufacturer of high-quality cocoa and chocolate products, Barry Callebaut has a sales office in Mumbai.