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Chocolate That Does Not Melt - A Cadbury Innovation

A world first. A Cadbury innovation. It's melt-free chocolate!

At first glance this may seem like a gimmicky marketing trick designed to reinvent a brand's product offering. However, the more I thought about it, the less gimmicky it seemed, and the more innovative it appeared. Hot countries don't sell chocolate in the same volume that colder countries do. To solve the problem there are two choices; keep the chocolate cool, which is difficult to manage and requires energy, or, make chocolate that doesn't melt.

The latter is what Cadbury's have been pioneering. I can imagine a James Bond film style lab-environment with mad scientists working day and night. Or perhaps a scene from Willy Wonker and the Chocolate factory. Well, it seems they've cracked it. Soon hot countries will be delivered chocolate that doesn't melt thanks to the Cadbury innovation.

This is one story I'll be following, not because I live in a hot country and have the need for this product, but because I'm intrigued to see if they can create a new market out of thin air, or runny chocolate.

How are you innovating your product range, and what lessons can be learnt from Cadbury's innovative approach?
The 'temperature-tolerant chocolate' stays solid at temperatures that would turn conventional chocolate into a gooey mess.
We've known since the advent of the cream-filled Cadbury Egg that scientists at the confectionary company like to play fast and loose with the rules of chocolatiering. But the latest development out of Cadbury's R&D facility in Birmingham, UK, has us wondering if they've crossed that delicate line between genius and madness. They call it "temperature-tolerant chocolate." But let's call it what it is: chocolate that doesn't melt.
At least, it doesn't melt like regular chocolate does. The new stuff remains solid--very solid, so much so that you can reportedly press on it with a finger after exposing it to 104-degree temperature for hours and it will maintain its form, defying the scientific laws of chocolate which clearly state that standard chocolate should melt at 93 degrees.
Anyhow, many of us may never know what this augmented chocolate tastes like, or whether Cadbury has taken science too far. The company only plans to distribute it in warm-weather countries that lack the supply-chain infrastructure to deliver conventional chocolate reliably to market. That means huge potential markets like India and Brazil could soon be awash in temperature-tolerant chocolate--the U.S. and Britain, much as we may want it, don't get any.

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Image source: Foter.com / CC BY-SA

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