Guest essay by Eric Worrall
Swiss Chocolate Makers are working hard to ensure that a warmer world will still be able to enjoy premium chocolate treats.
According to The Daily Meal;
Swiss Chocolatier Barry Callebaut Creates Heat-Resistant Chocolate to Survive Global Warming
Swiss chocolate company Barry Callebaut has created heat-resistant chocolate in an effort to expand to more tropical climates.
Other chocolate companies, like Nestlé and Hershey, are also developing heat-tolerant chocolates to sell in warmer regions.
In an effort to introduce its products to new markets, including warmer climates, Swiss chocolate company Barry Callebaut has introduced commercially available heat-resistant luxury chocolate, a new blend that can resist temperatures up to 38 degrees Celsius or 100.4 degrees Fahrenheit — four degrees higher than normal.
As someone who lives on the Southern edge of the Australian tropics, I see this as an important development in food technology. My wife keeps all her chocolate in the fridge, which cuts down space for storing
beer fresh vegetables. If this new kind of chocolate can be stored outside of the fridge, it will reduce pressure on me to buy a bigger fridge, which will help save the planet.