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Article: 'New' Swiss chocolates -- this one really won't melt in your hand.(Food)
- Article from:
- Manila Bulletin
- Article date:
- August 13, 2009
CopyrightCOPYRIGHT 2009 Manila Bulletin Publishing Corp. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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GENEVA, August 13, 2009 (AFP) - Chocolates that melt into a gooey mess at the bottom of a bag on a sweltering day are one inconvenience that people living in the warmer parts of the world know all too well. But this may soon be a thing of the past, thanks to a firm in this chocolate-loving country where chocolate is also serious business.With sites notably in Asia, the Barry Callebaut firm, a key player in the chocolate business, is developing a variety that withstands temperatures up to 55 degrees C (131 degrees F) before melting.Even better, it is low in calories."In India, consumers don't eat a lot of chocolate today, and there are logistics issues in the distribution ...