Most people love chocolate, but eating it on a warm day or trying to keep a chocolate bar in your pocket was likely to lead to a sticky mess. Until now, that is.
Mondelez International‘s (NASDAQ:MDLZ) Cadbury unit has developed a new type of chocolate that won’t melt — even at temperatures as high as 104 degrees Fahrenheit, the Los Angeles Times notes.
The company has filed for a patent on the new formula, which it has dubbed, “temperature tolerant chocolate.”
Cadbury may look to distribute the new chocolate in countries with tropical climates or in emerging nations with limited refrigerated distribution systems.
Developed at Cadbury’s manufacturing facility in Bourneville, U.K., the new chocolate is made in a process that reduces the meltable fat that coats sugar particles during the grinding.