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.

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