Link to the article: BBC News
Even a decade ago, it would be difficult to imagine eating fresh camel-milk chocolates in other parts of the world
Making expensive chocolates in the middle of the Arabian Desert seems foolhardy enough.
But how do you get them from there to the rest of the world without delivering a sticky mess?
Al Nassma Chocolate is based in Dubai, and makes its luxury sweets from the milk of camels, which are of course found only in some of the hottest places on Earth.
"Most of the demand for chocolate is from Europe, Asia and the US, so we are challenged getting our products to the consumer," says Martin van Almsick, general manager at Al Nassma.
"Our biggest challenge is just getting the chocolates from the factory to the airport, when the temperature is at 50C (122F)."
And these include delicate hollow chocolate camels, which are extremely difficult to transport.
But, using light aluminium packaging and layered ice-packs made by a German firm and a dedicated route to the runway devised by the shipping giant UPS, it is being done.
UPS guarantees Al Nassma that its chocolates will arrive almost anywhere in the world in perfect condition in 48 hours.
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