The company's food scientists claim their new Dairy Milk bars remain brick hard even when left in 104-degrees Fahrenheit heat.
Normal chocolate starts to melt at 93-degrees Fahrenheit.
Researchers at Cadbury's England plant figured out how to break down the sugar particles into smaller pieces.
That cuts the amount of fat covering them, making the pieces more "temperature tolerant."
Cadbury, owned by Kraft, reportedly plans to sell the heat resistant chocolate in countries with hot climates like India and Brazil.
---
