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Minstrels might be the chocolate that melts in your mouth and not your hand – but now we have the choccy bar that needs a heatwave to dissolve.

In a Willy Wonka stroke of genius, scientists at Cadburys have come up with a new kind of chocolate that stays solid in the most sweltering temperatures.

The newly invented Dairy Milk bars can remain in boiling temperatures of up to 104 degrees for more than three hours before even starting to soften up.

This means that chocolate lovers in hotter climes can now enjoy their favourite indulgence without worrying about getting it everywhere.

Ordinary chocolate would typically start to melt once the mercury hits 93F.

But controversially Cadbury’s confectionary invention will not be available to Brits – even when the weather starts to warm up.

The iconic British brand, which was taken over by American food company Kraft in 2010, says it will only be available in tropical countries thought to include India and Brazil.

Engineers at the Cadbury’s research and development plant in Bourneville have set out their revolutionary technique for making the ‘temperature tolerant chocolate’ in an 8,000 word patent application.

The secret to the new bars is a change in the so-called 'conching step' - where a container filled with metal beads grinds the ingredients, which usually include cocoa butter, vegetable oils, milk and sugar.

Scientists has developed a way of breaking down sugar particles into smaller pieces, reducing how much fat covers them and making the bar more resistant to heat.

"We have found that it is possible to instill temperature-tolerant properties by refining the conched chocolate after the conching step," Cadbury said in its patent application.

"Production of temperature-tolerant chocolate would allow production of chocolate-containing product more suitable for hot climates, particularly in less economically developed countries where the supply chain is ill-equipped to handle temperature fluctuations.”