One of the world's leading producers of industrial chocolate and cocoa, which it distributes to global giants such as Nestlé and Cadbury, claims its new product, called Vulcano, is the world's first — and so far only — melt-resistant, low-calorie chocolate. "No more stains or sticky fingers," the only place where Vulcano will melt is in the mouth, because of the enzymes present in the saliva."
Regular chocolate starts to soften at 30°C (85°F), but Vulcano can withstand temperatures of up to 55°C (130°F). The manufacturer also claims that its new creation has 90% fewer calories than standard chocolate because it contains less of the treat's fatty ingredients like cocoa butter.
Given its unique no-melt, low-fat combination, Barry Callebaut is keeping the tasty details of Vulcano's ingredients and manufacturing method under wraps. The company will only reveal that the chocolate was invented accidentally, while food engineers were working on another hush-hush project. "When we realized what we had stumbled upon, it was a real 'Eureka!' moment," Tschofen says. But whether Vulcano can melt the hearts of chocoholics around the world remains to be seen. "Generally speaking, low-calorie products, particularly those in more indulgent parts of the market, like chocolate, have become increasingly popular in recent years.
