It is considered a disaster to consume chocolate in the tropics as most chocolate melts between the temperature of 25 to 33 degree Celsius. Yet, it is a contradictory as these are the places where most of the cocoa is produced.
Therefore, this prompted the food scientists to remedy this situation. Decades later, S.O. Ogunwolu and C.O. Jayeola, food scientists at the Cocoa Research Institute of Nigeria, had created this brilliant hybrid chocolate which stays firm up to 50 degree Celsius.
This new concoction contains cornstarch mixed with cocoa to produce chocolate that resists the warm climate. Over the past decades, attempts had succeeded in producing the heat-resistant chocolate but was faced with the problem of having to chew the firmed chocolate which ended up into a sticky gloo in the mouth. However, this time, the chocolate does melt in one's mouth.
People had rated the new hybrid chocolate as being similar to milk chocolate in terms of taste, colour, textures, smoothness and overall acceptability. However, it had to deliever a bad new to those sweet-tooth consumers: the new chocolate was slightly less sweet than milk chocolate.
