A Swiss chocolate manufacturer Barry Callebaut has developed a chocolate that not only has 90% fewer calories than the average chocolate product, but it is heat resistant to temperatures of up to 55C. Most chocolate starts to melt at 30 degrees.
The company aims to target calories conscious European and US markets as well as emerging markets in Asia and Africa where local temperatures have hindered chocolate sales.
This new chocolate is called Vulcano because it can be eaten when it's hot and it's airy and full of bubbles. The product, like so many good inventions, resulted from a mistake. Technicians in the company's lab were working on another invention when they realised they had produced a very special chocolate of a crispy, ligh consistency.
Under current plans it could be in a shop near you with two years. A long time to wait for chocolate lovers but I'm sure it will be worth it.
My gratitude to Obnoxio the Clown for his tweet.