I was in Japan 1988-2002, my point being that heat resistant chocolate is not exactly a new idea, though I suppose the additives to make it more heat resistant have undoubtedly changed and improved.
Carnauba wax, I believe, remains one of the most popular additives to raise melting points in food. However, it is far more popular in things like gummy candies than chocolate.
11 posted on 06/10/2013 1:30:47 PM PDT by Vigilanteman
(Obama: Fake black man. Fake Messiah. Fake American. How many fakes can you fit in one Zer0?)