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Heat Resistant Chocolate

IngredientsProcessing

INTRODUCTION

The Barry Callebaut Group is the world’s leading manufacturer of chocolate and cocoa products – from sourcing and processing cocoa beans to producing the finest chocolates, including chocolate fillings, decorations and compounds. We serve the entire food industry, from industrial food manufacturers to artisanal and professional users of chocolate. We are committed to make sustainable chocolate the norm to help ensure future supplies of cocoa and improve farmer livelihoods.

Background

From its glossy finish and clean snap to its smooth melt-in-the-mouth experience, the sensory appeal of chocolate depends on the precise structure of cocoa butter, which begins to soften at 27°C and melts completely between 33 and 35°C.

However, in hot and humid climates, like in South America and Southeast Asia, this very attribute becomes a major obstacle to product integrity. Confectionery products can soften, deform, lose surface gloss, and develop fat bloom, even before they reach the consumer. Solutions designed for bakery or industrial use (like bake-stable chips) often sacrifice the sensory and visual characteristics.

The goal of this challenge is to identify and validate a solution – ingredient-based, process-driven, or a combination of both – that enables chocolate to tolerate a temperature up to 42-45°C whilst remaining physically stable. Maintaining a smooth texture and retaining the ability to provide the “melt in the mouth” sensation consumers enjoy is critical, especially in confectionery applications.


We are interested in:

  • Natural or minimally processed ingredients that enhance heat resistance
  • Standalone or synergistic processing interventions that influence polymorphic behaviour, crystallisation, or structure
  • Solutions that are clean-label compatible and align with consumer expectations and regulatory requirements across key global markets

Ideally, the final product retains a chocolate Legal Denomination Indicator (LDI) status based on the local regulatory requirements.

How might we increase the thermal tolerance of chocolate confectionery up to 45°C through natural or near-natural ingredients and/or processing innovations, while preserving the chocolatey taste and melt-in-mouth sensory experience?

requirements and considerations

We are seeking to collaborate with innovators who can demonstrate a solution – either ingredient-based, processing-based, or a combination of both – that meets the following criteria:

Technical Performance: 
  • Achieves thermal stability at ambient temperatures of 42-45°C, demonstrated through resistance to softening, shape deformation,and resistance to fat bloom induced by elevated temperatures
  • Final product must look, behave, and perform like traditional chocolate, retaining taste, texture, gloss, snap, overall sensory experience, and moulded detail like printed logos; a smooth texture and rich, indulgent mouthfeel; and a melt-in-the-mouth sensation expected of premium chocolate.
  • Must be suitable for confectionery formats such as molded bars and pralines
  • Should maintain its quality even in high-temperature, high-humidity environments typical of tropical markets
Ingredient and Processing Characteristics: 
  • Based on clean-label principles, using food-grade ingredients derived from natural sources with minimal processing
  • Near-natural compounds, i.e. derived from natural feedstocks via non-synthetic, non-petrochemical processing, are also acceptable
  • Use of synthetic or petrochemical-derived additives (e.g. synthetic polyols, esters, or artificial stabilisers) is out of scope.
  • Processing-only solutions are also welcome.
Technology Readiness and Integration: 
  • At least Technology Readiness (TRL) Level 4, i.e. demonstrated Minimum Viable Product (MVP) tested in lab-scale chocolate confectionary prototypes
  • Must be scalable and compatible with standard chocolate process operations
  • Ideally suitable for bulk liquid delivery formats, as two-thirds of current customer volume is delivered in this way

Incentives

Barry Callebaut is open to offering a monetary award – up to CHF50,000 (approximately S$80,000)  – based on reaching milestones, testing materials in our pilot and analytical labs, and providing feedback. Other types of investment could be discussed during the future collaboration.
Enterprise Singapore is augmenting this support with a S$20,000 Proof of Concept (POC) development grant for eligible startups/SMEs. Foreign startups/SMEs may be considered if developmental activities are based in Singapore and only if a Singapore office is incorporated. The POC Development grant could also be awarded to startups/SMEs incorporated in Singapore for projects with overseas pilot deployment potential.

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