Barry Callebauts’ Low Calorie No Melt Chocolate Formula Created in Err

The new Barry Callebaut’s low calorie no melt chocolate formula was created in err.

Technicians for the Swiss chocolate manufacturer were working on another invention. Food Engineer Simone Cantz said, “Suddenly we realized we’d produced a very special chocolate, of a crispy, light consistency, like an airy foam and we thought let’s see if we can develop this further.”

Vulcano, the internal code name for the new product, has 90% fewer calories than the average chocolate product and is heat resistant to temperatures of up to 131F. Other chocolates usually start melting at 30 degrees.

Because the no melt chocolate can withstand the higher temps, the company is going to target Asia and Africa where temperatures have always deterred chocolate markets. In addition, European and US markets will also be targeted.

Gary Tschofen, spokeswoman for Barry Callebaut, said “It’s called Vulcano because it can be eaten when it’s hot, and it’s airy and full of bubbles, like volcanic rock.”

The Zurich based Barry Callebaut is the world’s leading manufacturer of high quality cocoa and chocolate.

 You can be sure I’ll follow up on this one for you! According to the company’s plans, we should be able to buy the low calorie no melt chocolate within two years.