This weekend, Cadbury announced something revolutionary for chocolate afficianados. While Americans fought for their Black Friday weekend deals, our British brethren revealed a “temperature-tolerant” chocolate in production, The Hindu Business Line reports. Cadbury plans to market these melt-free bars (which can stay at 40 degrees celsius for more than three hours without melting) in hotter climates, such as India and Brazil.

While normal chocolate melts at 34 degrees celsius, a change in the “conching” step (where the ingredients are ground with metal beads) has made the sugar smaller, reducing how much fat covers them (and increasing the temperature the chocolate melts at).

Will it taste as good? That’s a question that’ll have to be answered at a later date; a release for the product (or even a name or description of what the chocolate will be used in) hasn’t been announced, nor has concrete markets to sell in.

It’s desire in America is questionable; Cadbury has never been the biggest seller in America, largely notable for Cadbury Eggs around Easter, and desire for chocolate that doesn’t melt is rather low in a country with refrigerated trucks. Still, it’s something interesting to keep an eye on.