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.

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