volcano chocolate - 90% less calories and resists melting to 131 degrees Fahrenheit

[eleny]

This was just reported on MSNBC-TV and here's an article about it -

"...the premium Swiss chocolate company Callebaut claims to have solved both of these chocolate conundrums with the invention of a brand new confection known as the Vulcano.

What’s so special about the product? According to founder Barry Callebaut, the new bar is completely melt-resistant to hot weather: it’s able to withstand temperatures up to 131 degrees Fahrenheit without getting sloppy. Even better, the new chocolate, which will be available in both bar and cookie form, will contain up to 90 percent less calories than a typical piece of chocolate.

It sounds revolutionary, but the question, of course, is the taste. Is there any possibility that a Vulcano chocolate could compare to the luscious flavor of your favorite Lindt bar? Callebaut claims that it can—and, if the company’s right, they may have struck (black) gold.

“It’s nice and chocolatey, with a strong aroma, and crispy rather than creamy,” a Callebaut spokesperson, Gaby Tschofen, told The Guardian. “It does melt in the mouth, but it is the enzymes in saliva rather than the heat of the tongue that causes it to dissolve.”

Sadly, the Vulcano bar is still in testing stages, but it should be appearing on grocery store shelves in about two years."

http://gimundo.com/news/article/new-non-melting-chocolate-bars-are-90-percent-lower-calorie-than-normal/

[Warpy]

1. I'll take mine fatty and gooey, thanks

but this sounds like a great thing to send to our soldiers still stuck in desert and tropical hellholes around the world.

[Vinca]

2. If it has 90% less calories, chocolate could become the main food group I eat from.

:rofl:

[eleny]

3. I can hardly wait to try it

It might be too much to ask, but a sugar free version would be really keen. :D

[The empressof all]

4. Most of the Calories in Chocolate come from Fat

Cocoa is relatively fat free and low in Calories. I wonder what they're mixing it with to give a creamy mouth feel.

[beac]

6. If it has 90% less calories, chocolate will STILL be the main food group I eat from and I can up my

consumption of group #2, cheese, by 90%. :bounce:

[mtnester]

5. Is it real food?

Sure don't sound like it is :)

[Duer 157099]

7. Sounds like they're replacing the fats with synthetic polymers

no wonder it has 90% fewer calories, it's plastic!

Weird.

[politicat]

8. I trust Callebaut to produce a good chocolate.

Their baking chocolate is amazing stuff -- it totally puts Green & Black and Scharfenberger where they belong -- in the nasty, bitter, sour, overpriced and overrated place. I bought 2 kilos of their 80% last winter for hot chocolate and baking and it's just amazing. Smooth, lush, the right amount of acidity and bitterness, creamy... Until very recently, one couldn't get Callebaut unless one was willing to buy in pastry kitchen quantity -- 25 kilos at a time. (Even I can't consume that much chocolate before it oxidizes.) (It works in everything, not just hot chocolate.)

If they've figured out a heat-stable chocolate, it will taste good and be satisfying. That's how committed to quality they are.