Nestle comes up with its own version of non-melting chocolate

06/18/2013 | ConfectioneryNews.com (France)

Nestec, the research and development subsidiary of Nestle, has applied for a patent on a method of creating temperature-tolerant chocolate. Competitor Mondelez previously developed a non-melting chocolate, which would be easier to market in hotter climates. Nestec's application said chocolate made using the new method can withstand temperatures up to 45 degrees Celsius, while regular cocoa butter begins to melt at 28 degrees Celsius.

View Full Article in:

ConfectioneryNews.com (France)

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Baking & Pastry Chef Instructor
The Culinary Institute of America - Greystone Campus
St. Helena, CA
Culinary Management Training Program
Hilllstone Restaurant Group
Multiple Locations, SL_Multiple Locations
Culinary Management Training Program
Hilllstone Restaurant Group
Multiple Locations, SL_Multiple Locations
Culinary Management Training Program
Hilllstone Restaurant Group
Multiple Locations, SL_Multiple Locations