The Volcano chocolate has 90 per cent fewer calories than the average product, and begins to melt at 55°C whereas ordinary chocolate tends to melt at only 30°C, according to the Swiss company.
So who wants to buy heat resistant, low calorie chocolate?
Barry Callebaut spokesperson Gaby Tschofen told Confectionery News that the low calorie content has obvious appeal to those eager to keep their waistlines in check.
Meanwhile, the high melting point makes the product suitable for warm climates and people who like to eat on the move, according to Tschofen.
There is no such thing as a free lunch in food formulation and low calories and heat resistance add up to bad tasting chocolate.
But Tschofen said Volcano makes no sacrifice on taste, and insisted on the importance of taste. “If the taste of a chocolate is not good, it won’t sell.”
Described by the spokesperson as “very chocolaty, with a pleasant rich aroma”, Volcano does differ from most chocolate on the texture front.
It contains air bubbles, hence the Volcano name tag, and has a crunchy rather than creamy feel in the mouth.
Tschofen would not be drawn into revealing the secrets behind the formulation. She said Volcano had less cocoa butter than ordinary chocolate, helping reduce the calorie content and increase the melting point.
But she said that much of the difference was down to a new “processing step,” but refused to reveal further details.
Volcano is 100 per cent natural and will be available in dark, milk, white, and fruity versions.
Barry Callebaut has begun presenting the chocolate to its industrial customers and expects to see it on the shelves within two years.