A chocolate bar designed not to melt in hot weather has been patented by Mars. Scientists have used an organic sugar replacement instead of the traditional cocoa butter in order to stop the chocolate turning into gloop.
The scientists used a polyol compound which boils at 105C — higher than water, while the butter melts at 37C. The chocolate is also packaged in a multilayered wrapper to protect it from frazzling temperatures further.
Mars’ international patent said that their invention has a chocolate composition boasting improved heat resistance. The company will hope the chocolate bar can withstand the record 37.8C heat seen in the UK last year. The chocolate bar will also be available in hotter countries where blistering conditions and a lack of refrigeration make chocolate a non-starter.
The Mars Bar was first produced in 1932 at Slough, Berks, as a competitor to America’s Milky Way. The bar, with its slogan “pleasure you can’t measure,” is known for its nougat flavor. The bar is sold worldwide and owned by US giant Mars Incorporated.
