U.S. Troops Sent No-Melt Chocolate

U.S. troops in the Persian Gulf are savoring a new dessert in the desert--Swiss chocolate that does not melt in the heat.

Claude Giddey, its inventor, said today that the new type of chocolate could resist temperatures of up to 120 to 140 degrees.

Giddey, of the Geneva branch of the U.S.-based Battelle Research Center, would not say how the new chocolate was processed or how much has been sent to the troops.

“All I can say is that its makeup is the same as any ordinary chocolate,” he said.