Swiss Chocolatier Barry Callebaut Creates Heat-Resistant Chocolate to Survive Global Warming

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Swiss Chocolatier Barry Callebaut Creates Heat-Resistant Chocolate to Survive Global Warming

Swiss chocolate company Barry Callebaut has created heat-resistant chocolate in an effort to expand to more tropical climates
Swiss Chocolatier Barry Callebaut Creates Heat-Resistant Chocolate to Survive Global Warming

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Other chocolate companies, like Nestlé and Hershey, are also developing heat-tolerant chocolates to sell in warmer regions. 

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.