No meltdown

Chocolates that melt into a gooey mess may soon be a thing of the past, thanks to chocolate firm Barry Callebaut.

Chocolates that melt into a gooey mess may soon be a thing of the past, thanks to chocolate firm Barry Callebaut.

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The Swiss company is developing a variety that withstands temperatures up to 55 degrees C. Even better, it is low in calories. The heat-resistant chocolate, dubbed Volcano, is aimed at warmer temperature markets like China, India, southern Europe and Latin America.

The chocolate melts on contact with saliva and has a “crunchy” texture.