A Chocolate Bar That Doesn't Melt?!

A chocolate company has invented a bar that melts in your mouth - but not in your pocket.

The Swiss firm's "unmeltable" chocolate can be eaten in temperatures up to 38C, without it melting before it reaches your mouth.

Barry Callebaut - the world's largest maker of chocolate and cocoa products by volume - has started selling the "heat-resistant" products, and ensures that taste has not been lost in the new process.

Chief executive Antoine de Saint-Affrique said the secret behind its creation is the way the chocolate is formed.

He told the Financial Times: "It is the way you organise the structure of the chocolate through your various raw materials that gives it properties which, on the one hand, resist temperature and on the other hand, melt in your mouth and give you the experience you want."

He said the invention would increase the market in warmer climates such as in the Middle East, where chocolate is still not as popular as biscuits or cakes.

He explained: "Not all stores are air-conditioned. You can transport it more easily. Therefore you can have a different kind of reach."

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