Problem solved, world. Problem solved.
Soon, you will actually be able to shove a piece of chocolate in your pocket without fear of a melty, gooey (albeit delicious) mess.
By developing a new production method, their "temperature-tolerant chocolate" stays solid in 104-degree temperatures. Typical chocolate starts to melt at just 93 degrees.
According to the patent application, this melt-proof magic is achieved by grinding sugar into smaller particles, which cuts the amount of fat that covers them and makes them more "temperature tolerant".
It probably also means a different taste and mouth feel, but -- hey -- no more pudding pockets!
The new product will only be available (for now, at least) in warmer countries. In the application, Cadbury says it "would allow production of chocolate-containing product more suitable for hot climates, particularly in less economically developed countries where the supply chain is ill-equipped to handle temperature fluctuations."
So you're saying this whole thing wasn't designed to relieve us of the burden of finding a half-eaten, now-melted gooey mass of cocoa stuck to our car's cupholder -- and instead was geared toward boosting sales and enabling greater consumption in developing nations with huge profit potential??
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