Review Says More Work Needed On Heat-Resistant Chocolate

A study that reviewed existing methods of producing heat-resistant chocolate revealed three main ways of increasing the melting temperature of chocolates: enhancing the microstructure of materials used, adding a polymer, or adding non-conventional ingredients including high melting fats and surfactants. Each has downsides, such as an increase in viscosity due to incorporation of water. Also, chocolate manufacturing standards limit the ability of manufacturers to add ingredients. The reviewers said more work is needed to find a way to produce, simply and cheaply, chocolate that is more resistant to melting.