British scientists have developed a new melt-proof recipe for the desirable cocoa treat, ideal to withstand a warm Kiwi summer.
The heat-tolerant chocolate, developed by Cadbury engineers at a plant near Birmingham, remains solid even when exposed to temperatures in excess of 40 degrees Celsius for more than three hours, reports British newspaper The Mail.
The secret to keeping a solid block is in the production process, specifically a step called conching, when metal beads grind together ingredients.
Scientists have developed a way of breaking down sugar which reduces the amount of fat which attaches to the sweet particles.
"We have found that it is possible to instil temperature-tolerant properties by refining the conched chocolate after the conching step,'' Cadbury wrote in its patent application for the new product.
"Production of temperature-tolerant chocolate would allow production of chocolate-containing products more suitable for hot climates, particularly in less economically-developed countries where the supply chain is ill-equipped to handle temperature fluctuations.''
Critics of the new melt-proof chocolate have already emerged, with some claiming the changes would not be possible without altering the flavour.
"The melting point is what makes the bar so attractive, as that is what releases the flavour. If it melts at a higher temperature, it will take longer for it to melt in the mouth,'' came an admission from Cadbury management firm Kraft Foods spokesman Tony Bilsborough.