[Vigilanteman]

I was in Japan 1988-2002, my point being that heat resistant chocolate is not exactly a new idea, though I suppose the additives to make it more heat resistant have undoubtedly changed and improved.

Carnauba wax, I believe, remains one of the most popular additives to raise melting points in food. However, it is far more popular in things like gummy candies than chocolate.

[R. Scott]

The stuff we had was pretty dry, like it was dry ingredients pressed together.