We have been indulging in it in various forms for at least 3,000 years, arguing over its influence on everything from our sexual appetites to our waistlines.
But now scientists for the world's largest chocolatier believe they have stumbled on the holy grail of chocolate: a recipe that is both melt-resistant and low-calorie.
Vulcano is the internal code name for the new product by the Swiss chocolate manufacturer Barry Callebaut. Developed in a laboratory under top-secret conditions by an international team of food engineers, it not only has 90% fewer calories than the average chocolate product, it is also heat-resistant to temperatures of up to 55C (131F). Most chocolate starts to melt at 30 degrees.
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