Thermo-tolerant chocolate - it's all about taste, and a newly developed toolbox!
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With increasing demand for chocolate products in warmer climates, Barry Callebaut recently launched new milk and dark chocolate as well as compound recipes with a higher thermo-tolerance. The new recipes have a melting point which is up to 4 degrees Celsius higher than normal. We asked the R&D Managers at the forefront of this new development, to explain why this is not about a new chocolate, but about a toolbox and what challenges they had to overcome during the years of research.
