FDBusiness.com

Barry Callebaut has launched Choc37.9, that is said to be an ideal solution that allows the company’s customers to offer end consumers a chocolate snack on the go that won’t melt so fast in their purse or hands; Choc37.9 is also said to be an ideal solution for chocolate applications or chocolate offerings in markets in warmer climates.

Barry Callebaut’s chocolate and compound recipes with an improved thermo-tolerance permit a melting point of 4 degrees higher than normal chocolate and more than the human body temperature, making it, the company claims, the perfect base for chocolate experiences on the go.

Trend reports of Global Chocolatier Barry Callebaut are said to show that consumers are looking more and more for chocolate experiences on the go. The problem, says the company, is the mess when the chocolate melts in their purse and hands.

To accommodate these consumer needs, Barry Callebaut has created several concepts such as a range of nibbles crafted from Choc37.9.

Barry Callebaut says that the thermo-tolerant Choc37.9 is also a solution for the increased demand for chocolate and compound products in warmer climates.

“Our new Choc37.9 offers great potential for tasty chocolate experiences in warmer climates,” said Bas Smit, Head of Global and European Marketing, Barry Callebaut. “Products can be displayed in stores, there is no need any more for cooled transportation in certain areas and the whole logistic process in general is simplified enormously.”

“I thought if we want to bring chocolate to countries like China or India, we needed to change something,” said Frederic Depypere, who contributed together with Project Lead Elien Van Steen to the development of the new chocolate, which the company says took four years of intensive research.