Most chocolate melts at 34℃, which means chocolate does not remain solid in hot countries. In 2012, Cadbury filed a patent for a process of making chocolate that only melts at 40℃. This works by breaking down the sugar particles into smaller particles so that the fat surrounding the sugar would be less susceptible to heat.
(http://bit.ly/3uc05nE, https://bit.ly/3u7ZHXn)

How did you make Valentines Day special under lockdown? Send this FAD to your valentine using the “Forward to a Friend” button below and if they sign up they will stand a chance to win a chocolate hamper from Alexander Avery Fine Chocolates.
The winners will be contacted on Monday 22 February