Troop Treat: Heat-Resistant 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 Tuesday that the new type of chocolate could resist temperatures of up 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 had been sent to the Persian Gulf.

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