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.
The new chocolate, according to Barry Callebaut CEO Antoine de Saint-Affrique, does not sacrifice taste and could “fundamentally change the game” of chocolate production.
“You remove all kinds of barriers for your customers,” de Saint-Affrique told the Financial Times. “Not all [retail] stores are air-conditioned. You can transport it more easily. Therefore you can have a different kind of reach.” Barry Callebaut hopes to reach markets beyond Europe and the Americas with a more heat-tolerant product, not to mention keep up with climate change.
Nestlé, another global chocolate company, is also working on developing heat-resistant chocolate for a launch within the next three years, and Hershey reportedly plans to test its own version of heat-resistant chocolate in “select markets outside the U.S.” during 2016.