Its makers claim it has 90% fewer calories than a normal bar and doesn't melt as easy as every day chocolate. Swiss chocolatier Barry Callebaut has named his secret ingredient "Vulcano" because it can withstand heat up to 55°C.

A spokesman said: "Our engineers stumbled upon the technique by accident. It's nice and chocolatey with a strong aroma. It does melt in the mouth but it is the enzymes in saliva rather than the heat that cause it to dissolve."

The company hope to sell Vulcano to Cadbury's and Nestle and It could be used in their bars within two years.

I thought half of the pleasure of chocolate was that it melted at about 37°C... body temperature!

The product lacked a certain "chocolateyness"...

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