Leave it to the Swiss to come through with the latest break through in what can be considered chocolate candy technology. Zurich chocolatier Barry Callebaut has engineered a new chocolate recipe that will supposedly withstand temperatures up to 130F and have 90% fewer calories than the average chocolate candy bar.
Too good to believe? You bet. This chocoholic will believe it when she tastes it, which sounds like it’ll be about two years before Vulcano hits the mass market. Supposedly the concoction is all natural and gets it’s name from the little air bubbles with in it and a crispy, crunchier texture, much like volcanic lava.
Vulcano is only being made available as a filling for pastries, bars and biscuits right now, but I think we can all agree that the potential for such a chocolate bar is limitless.
Read the full story of Vulcano Chocolate in Time magazine.
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