It may be the holy grail of the candy industry.
. Chocolate typically melts around 86 degrees Fahrenheit, but the tests Mars conducted for its patent application were at 91 degrees, 95 degrees, and 100 degrees—all of which would represent a significant improvement. By comparison, in 2014, when Hershey’s was working on a heat-resistant chocolate, the target wasThe key to Mars’ innovation appears to be including what is repeatedly described as “a polyol with a boiling point of 105 degrees Celsius or higher.
It’s not clear when or in what form these products would be released, but in the past, the focus for heat resistant chocolates has been countries where consistently warm temperatures make shipping and storage problematic. As Mars explains in the patent, “What is a desirable trait from the consumer's point of view is not necessarily a positive attribute from the point of view of manufacturing, shipping, or handling...
And adding a bit of perspective on this innovation, Mars points to 17 other examples of patents around the globe for similar attempts at a chocolate and chocolate packaging that can stand up to high temperatures. It actually gives you a lot more respect for M&M’s good ol’ candy shell.
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