The “temperature tolerant” candy remained solid, even after spending three hours in an incubator where the temperature was 40C, according to its patent filing. At that point it was still solid when pressed with a finger, and it didn’t collapse into a brown sticky, molten mess like you’d expect. The logical fear here is that it might not actually melt in your mouth at this point, which would pose a threat to your digestive system, but apparently with a little more pressure it can be broken.
So how does it work? First of all, we’re assuming Oompa Loompas play an important role in the process. But also, researchers at Cadbury found a way to break sugar particles into even smaller pieces, diminishing the amount of fat they’re coated with, which apparently makes chocolate bars impervious to heat. Do you live south of the equator? Do you have a habit of leaving chocolate in a hot car? Do you find melted chocolate in your pant pockets often? Your worries are over. [Daily Mail via LA Times via Pat's Papers]