Word: tschofen
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...leading producers of industrial chocolate and cocoa, which it distributes to global giants such as Nestlé and Cadbury, claims its new product, called Vulcano, is the world's first - and so far only - melt-resistant, low-calorie chocolate. "No more stains or sticky fingers," company spokeswoman Gaby Tschofen tells TIME. "The only place where Vulcano will melt is in the mouth, because of the enzymes present in the saliva." (See pictures of what the world eats...
...keeping the tasty details of Vulcano's ingredients and manufacturing method under wraps. The company will only reveal that the chocolate was invented accidentally, while food engineers were working on another hush-hush project. "When we realized what we had stumbled upon, it was a real 'Eureka!' moment," Tschofen says. "We knew immediately that a chocolate that doesn't melt, is low in calories, but is still 100% natural would have a great market potential, especially in warmer climates or places with no adequate cooling systems...
...accomplished. Former attempts at melt-free chocolate - including one by U.S. manufacturer Hershey - resulted in rock-hard bars that were a struggle to break, let alone eat. And the quest for a low-calorie bar has long been stymied by the tricky issues of flavor and texture. According to Tschofen, Vulcano - which gets its name from the little air bubbles it contains that conjure up images of volcanic lava - has a crispy, crunchy texture rather than creamy but tastes as good as regular chocolate. (Read "Chocolate Sales: A Sweet Spot in the Recession...
...Tschofen says consumers will most likely see Vulcano - currently available in dark, milk, white and fruit varieties - in the form of a filling for chocolate bars, biscuits, pastries and other confectionaries. Since Barry Callebaut has only recently started presenting its invention to chocolate manufacturers, food companies, bakeries and pastry chefs, it will likely be two years before it hits the mass market...
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