low-cal...no melt....chocolate!

WOW! What else could you want from chocolate? It already is good enough but now there's a low-cal, no melt one...all I can say is bring it to the US! TIME investigates Swiss chocolatier Barry Callebaut & how they aren't letting this special secret out anytime soon. Apparently it has something to do with the enzymes in your saliva - meaning that it's the only time it will melt. For chocolate lovers out there curious to taste this be ready for a different texture - more of a crunchier one rather than creamy.

For now...we will have to wait 2 years for this product to appear in the masses but keep your fingers crossed that it will make its way to the states because what could be better than a healthier chocolate?