Chocolate Now Won't Melt in Your Hands. Because Science
It doesn't taste like wax, either.
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Growing up, Frederic Depypere didn’t fret much about messy chocolate. In rainy Belgium, the temperature rarely got high enough to melt a candy bar. But on a visit to steamy Shanghai five years ago, he realized that the chocolate swag from Belgium’s pavilion at the World Expo would quickly turn into mush.
“I thought if we want to bring a product to countries like China or India, we need to change something,” said Depypere, a research and development manager at Barry Callebaut AG, the world’s leading maker of bulk chocolate.