On the Cadbury's website the ingredients list of the bar states that a Flake consists of milk, sugar, cocoa butter, cocoa mass, vegetable fats (palm, shea), emulsifier (E442) and flavourings - all conventional confectionery ingredients.
But why doesn't the chocolate melt?
This may have something to do with the fact that the bar is made from dehydrated chocolate which, when exposed to high temperatures, becomes harder rather than softer resulting in a sugar burn instead of a conventional melt.
But there could also be another explanation.
Freelance science communicator and food researcher Dr Stuart Farrimond told the Daily Mail: "Chocolate bars melt when the fat (usually cocoa butter or vegetable oils) becomes liquid.
"Flakes don't melt because the fats within them are, on a microscopic level, clumped together with the sugar and cocoa.
"So when you heat a Flake, the fats can't gather together to form a liquid sheet. And instead, the flake will burn or break down into a powder if heated enough.
"Normally the fats are spread evenly throughout chocolate, giving it a smooth mouthfeel and nice crack when eaten.
"Cadbury would need to explain how they manage to get this same effect in the Flake in their chocolate tempering process despite the fats being in microscopic clumps.
"Incidentally, Cadbury probably don't want Flakes to melt because it allows them to be easily transported and sold in hot countries."
When contacted for comment a Cadbury's spokesperson refused to divulge the secret of the miraculous un-meltable chocolate, telling us that the specific manufacturing process was "confidential".
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- Daily Mail, nzherald.co.nz
