Mars designs heat resistant chocolate that ‘won’t melt’ in warm weather (2024)

A heat resistant chocolate designed not to melt in warm temperatures has been patented by confectionery giant Mars.

Scientists at the company believe that by using a cocoa butter alternative they can create a chocolate bar that can withstand warmer climates.

Cocoa butter – one of the main ingredients involved in making chocolate – melts at around 37°C.

So, researchers at Mars have been using organic sugar sweeteners known as polyols in a bid to make more heat resistant chocolate.

Polyols have a much higher melting point than cocoa butter, with some compounds thought to be able to withstand heats of up to 105°C.

Mars also says that the product will be wrapped in packaging designed to keep the chocolate cool.

It is not clear when or where the product will be released, although Mars will likely target countries that have consistently high temperatures and struggle with refrigeration.

Mars is not the first company to patent a heat resistant chocolate.

In 2012 Cadbury, owned by Mondelez International, filed a patent for heat resistant chocolate.

Nestle soon followed suit, but both companies have yet to bring the products to market.

Mars bars were first manufactured in the UK in 1932.

The bar was sold in two different formulations. In its original British version, the bar consisted of caramel and nougat coated with milk chocolate, developed to resemble the American chocolate bar known as the Milky Way, which had been introduced a decade earlier.

An American version of the Mars Bar was produced which had nougat and toasted almonds covered in milk chocolate; later, caramel was added to the recipe as well.

The American version was discontinued in 2002, and then revived the following year under the name “Snickers Almond”.