Nestle creates its own version of non-melting chocolate

06/18/2013 | ConfectioneryNews.com (France)

Nestec, the research and development subsidiary of Nestle, has applied for a patent on a method of creating temperature-tolerant chocolate. Competitor Mondelez previously developed a non-melting chocolate, which would be easier to market in hotter climates. Nestec's application adds humectant liquids to a "tropicalized shell" and chocolate made using the new method that can withstand temperatures up to 45 degrees Celsius, while regular cocoa butter begins to melt at 28 degrees Celsius.

View Full Article in:

ConfectioneryNews.com (France)

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Adjunct Instructor - Ancient Foods in the Modern World
The Culinary Institute of America
San Antonio, TX
Adjunct Instructor - Menu Development
The Culinary Institute of America
San Antonio, TX
Staff Assistant, Executive Sous Chef
University of Massachusetts Amherst
Amherst, MA
Culinary Arts Chef Instructor
The Culinary Institute of America
Singapore
Management Training Program
HIllstone Restaurant Group
Multiple Locations, SL_Multiple Locations