I know they invented Chocolate that doesnt melt WHERE IS IT?
on the discovery channel about 7 years ago on some show that talks about cool new inventions they showed a english woman eating choclate in the Goby desert and it didnt melt I know for a fact she talked about they invented chocolate that didnt melt but yet I have not seen it on the market…what gives?@!@#
I remember reading about Hershey making meltless chocolate by adding wax to it. This was for soldiers in the first Gulf War, I think? I think it tastes weird, which is why I think they won’t release it to the consumer market.
Hell, D-bars were around in WW2. Heat-resistant chocolate is nothing new…the problem is that it tastes terrible. Chalky, to say the least.
If you do a Google search on “tropical chocolate” or “heat-resistant chocolate” you’ll find a number of stories about it, going back to the 1940’s. The upshot is that the reason people like chocolate is because it melts in your mouth, which heat-resistant chocolate doesn’t, so it’s not too marketable. It mostly seems to have found use in military food packets.
Yeah, you can easily add paraffin to chocolate to raise the melting point. I was always under the impression that part of the magic of chocolate is the fact that it’s melting point is near body temperature, giving it a unique “mouth feel.” Chocolate that doesn’t melt sounds like a loser, taste and enjoyment-wise.
I don’t know if you could call them heat resistant chocolate, but M&Ms were orignally created for GIs in WWII. The shell generally does a good job protecting the chocolate and the rest is history. Every wonder why the slogan is “melts in your mouth, not in your hand”?
no U dont seem to understand they changed the molecular structure of the chocolate they tinkered with it they didnt add some other thing to it LOL this woman said they recently changed the monocules in a lab and U can eat chocolate in the desert and it wont melt it was a new invention they made it seem like not a old one thats been around
Hi Wez. Welcome to the SDMB.
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You can buy sweetened baking chocolate that doesn’t have any added butter or cream like milk chocolate does, and so is more heat resistant. Still that’s only relative. I doubt cocoa butter (the solid fat in chocolate) can be hydrogenated or otherwise solidified, since it’s already one of the highest melting point plant fats. And anyway if it doesn’t melt at body temperature it just aint gonna’ taste very good.
Hmmm, I don’t remember D-bars (were they in the K-rations?), but I do remember big chunks of “jungle chocolate” that did not melt. Unfortunately, it was so hard it was almost impossible to eat either. You had to just gnaw it with your front teeth like a rat to get slivers of the stuff to eat. Lots of fun.
:: bravely struggles on through the l33tsp33k ::
It doesn’t matter how they do it (though either they added something to solidify it or they replaced the cocoa butter with something more solid.) One thing that food scientists will say is that the texture of a food is extremely important in how it’s perceived. A lot of what makes people like or dislike a food is how it feels in our mouths. And interestingly, apparently (I can’t remember where I read this, but I read it. Somewhere. Sometime.) one of the most pleasing sensations is to have a food change texture in the mouth.
Like when chocolate melts.
Chocolate that didn’t melt right around body temperature wouldn’t feel nearly the same in the mouth. It would be hard - and probably more crumbly or gritty than anything else, because it wouldn’t melt the way real chocolate does. If you managed it, no matter how it was accomplished, it wouldn’t be nearly as good as real chocolate. There’s no way to change the melting point without changing one of the most alluring characteristics of chocolate.
Now that I think of it, the answer to the OP may be it’s at Willy Wonka’s Chocolate Factory.
It’s in those MRE’s (Meals; Ready to Eat) the United States Army men eat in Iraq and other places. It tastes crappy on the brownies but the M & M’s are not to shabby. I’m not sure if the M & M’s are made from that stuff but they’re never melted.
Yep. Rations, D, Chocolate, Tropical, Unedible, One each. 
bakers chocolate find it at the grocery store. :eek: though it isnt uasually that sweet
Baking chocolate isn’t sweet because (wait for it)…they don’t add sugar to it.
But also remember that there is a company started by a guy named “Baker”. This company produces chocolate, that chocolate is Baker’s chocolate. Some Baker’s chocolate is baking chocolate, other kinds aren’t.
Baking chocolate contains chocolate solids and cocao butter, but no sugar. The cocao butter in baking chocolate melts at the same temperature as any other chocolate, but the bars are more brittle because of the lack of sugar.
Sheesh!
I thought I remembered seeing Hershey’s Tropical Bar once. Judging from this page, they had it into the 1970s. But it’s not listed among current products:
Note the descriptor for taste.
Hey – here’s a story about a new recipe for melt-resistant chocolate:
http://news.bbc.co.uk/2/hi/uk_news/wales/south_east/3513705.stm