Swiss make low-cal no-melt chocolate

Wunderbar! Or, as the late Lawrence Welk would say, Wunnerful-a, wunnerful-a.

Swiss chocolatier Barry Callebaut has announced a new low-calorie no-melt chocolate.

Sweet! A chocolate bar that won't melt in your hands or pack on the pounds!

The Zurich-based manufacturer, one of the world's 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.

Instead of melting from the heat of the tongue, it melts from the enzymes present in the saliva. No more stains or sticky fingers.

Regular chocolate starts to soften at 30°C (85°F), but Barry Callebaut says Vulcano can withstand temperatures of up to 55°C (130°F). The manufacturer also claims that its new creation has 90% fewer calories than standard chocolate because it contains less of the treat's fatty ingredients like cocoa butter.

Barry Callebaut hopes his new chocolate will melt in the hearts of chocoholics around the world.

Since Barry Callebaut has only recently started presenting his 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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