There’s a lot going on in the chocolate world today! This means I have exactly two noteworthy updates to bring you. Here they are in organized list form:
1) The world’s first Camel’s milk chocolate is going global. Dubai company Al Nassma, Arabic for a cooling desert wind, started developing the product last October and is now finally on the (very select) market. Camel milk has been popular with roaming Bedouins for centuries, but always had trouble leaking into any sort of mainstream market. The United Arab Emirates only has two camel farms, and only one company, Camelicious (no joke), that supplies Al Nassma with the powdered camel milk that they infuse into their luxury line of chocolates. "We aim to be the Godiva of the Middle East," said Al-Nassma spokesman, a succinct mission statement if I’ve ever heard one. The brand plans to cover the Middle East region first, selling at select upscale malls and specialty shops, but will eventually enter the European and American market as well. Camel’s milk, all obtained from one-humped camels who are resistant to hoof-and-mouth disease, contains less fat, less lactose, and more insulin than cow's milk and about five times the amount of vitamin C! Certainly an oasis of welcome news for diabetics, immune ideficient, and lactose intolerant individuals!
2) If you’re like me you know the heart sinking disappointment when you discover the fun-sized Snickers you thoughtfully safeguarded in your jean pocket for later is nothing more than a gooey irreversible glob of melted mush. You dab a wet paper towel uselessly at your outturned pocket and perhaps lick your fingers half-heartedly, pathetically salvaging what has oozed out of the aluminum wrapper. It always makes for a bad day. But could this age-old misfortune soon be a tragedy of the past? In a modern day Wonka-esque feat, chocolate manufacturer Barry Callebaut seems to have developed a top secret recipe for… melt-resistant chocolate! Barry Callebaut is a powerful Swiss operation and supplies chocolate based products for some of the world’s largest chocolate companies, including Cadbury and Nestle.
Chocolate technicians in the highly guarded laboratories claim the new product; code name Vulcano, will only melt if exposed to temperatures over 130 degrees Fahrenheit, perhaps only barring it from Arabian deserts void of cool winds. Despite the name, the new chocolate is no volcanic rock and a spokesperson for Barry Callebaut promises “it's nice and chocolatey, with a strong aroma, and crispy rather than creamy [texture].” Enzymes in the saliva rather than the heat of the tongue allow the confection to still melt sweetly in your mouth, but not in the bottom of your Louis Vuitton handbag. Vulcano will be developed commercially in the near future and apparently has 90% less calories than the chocolates that currently line candy store shelves. This “lite factor” makes me think perhaps Vulcano won’t be the most decadent treat, but I’ll forgive this health benefit knowing that I can keep a stash hidden safely and solidified in my glove compartment all summer! You really can't have everything.