A Swiss chocolate company has claimed to have resolved the eternal problem of chocolate that melts in your hands, Germany's Die Spiegel newspaper has reported.

Volcano chocolate, produced by the Barry Callebaut company, only begins to melt when the temperature is in excess of 55 degrees Celsius (131 degrees Fahrenheit).

"This is an impressive idea!" Daniel Burki, a financial analyst from Switzerland's Zurcher Kantonalbank, said, commenting on the sales prospects for the new chocolate.

The company believes Volcano will become a hit in such countries like India and China where chocolate melts on shop shelves, and where owners do not have enough money to buy expensive refrigerators, Die Spiegel reported.

"The growing middle class in countries with a hot climate, such as China, can and want to consume chocolate," Burki said.

Chocolate consumption is down in Europe and the U.S. by between 2% to 8% and the company hopes Volcano will boost sales in Asia to make up for falling profits.