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
Executive Chef
University of Southern California
Los Angeles, CA
Director - Web Marketing
The Culinary Institute of America
Hyde Park, NY
Director of Food and Beverage Operations
The Culinary Institute of America
San Antonio, TX
Hospitality and Customer Service Instructor
The Culinary Institute of America
San Antonio, TX
Culinarians Wanted, Kitchen Management Training in NYC
Hillstone Restaurant Group
New York City, NY