ZURICH, SWITZERLAND — Barry Callebaut has developed a low-calorie, heat-resistant chocolate that melts when it reaches 55 degrees Celsius (131 degrees Fahrenheit), which compares to a melting point of 30 degrees C (86 degrees F) in standard chocolate. The new Volcano chocolate, according to Barry Callebaut, will not melt in consumers’ hands, but only in their mouths when it touches their saliva.
Zurich-based Barry Callebaut is presenting the chocolate to international food manufacturing customers. The company estimates it will take about two years before the product will appear on store shelves.
Volcano chocolate also has lower calories per weight and especially per volume than standard chocolate, according to Barry Callebaut. Volcano chocolate contains air bubbles, and the recipe contains less cocoa butter than standard chocolate.
The number of calories may be up to 90% less than for standard chocolate although the final caloric count will depend on the recipe and the application. Volcano chocolate is suited for such applications as fillings, biscuits and inclusions. It may be molded into any shape.
Volcano chocolate will be available in dark, milk and white varieties. Other possible flavors for the chocolate include lemon, strawberry, other fruits, honey, cappuccino and green tea.