Protective Core
A pharmaceutical-inspired stabilization matrix helps preserve peptide structure by minimizing exposure to moisture and molecular movement.
A new era in
Metabolic Health
Science that's built
into every square
Most peptides weren't designed to live inside chocolate. Heat, moisture and oxygen can gradually reduce stability before a peptide ever reaches you.
That's why we developed MeltShield™ Dual Phase Encapsulation.
Instead of mixing semaglutide directly into chocolate, each peptide is first stabilized inside a protective dry matrix before being surrounded by a microscopic lipid barrier. This dual layer helps isolate the peptide from the chocolate environment throughout manufacturing and storage. The result is a more protected ingredient from production through every bite.
Dual Protection
Lipid Barrier
A surrounding lipid shell creates an additional barrier against oxygen, humidity and the surrounding chocolate, while remaining compatible with the cocoa butter matrix.
Precision Blending
Microcapsules are incorporated after chocolate processing under carefully controlled conditions designed to minimize unnecessary thermal exposure.
Every square is designed with stability in mind, from production to the moment it melts.