A chocolate company has invented a bar that melts in your mouth - but not in your pocket.
The Swiss firm's "unmeltable" chocolate can be enjoyed in temperatures up to 38C.
Barry Callebaut - the world's largest maker of chocolate and cocoa products by volume - has started selling the "heat-resistant" products, and insists taste has not been lost in the process.
Chief executive Antoine de Saint-Affrique said the secret behind its creation is down to the way the chocolate is formed.
He told the Financial Times: "It is the way you organise the structure of the chocolate through your various raw materials that gives it properties which, on the one hand, resist temperature and on the other hand, melt in your mouth and give you the experience you want."
