Scientists Develop Chocolate That Won't Melt At High Temperatures

From TFA : Temperature tolerant chocolate has been around since the 1930s, but it sucks because it becomes too hard and tastes bad.

I can't wait to try a bar of this stuff and compare it to the normal kind. Obviously, since it doesn't melt in your mouth, it won't be the same, but if it is soft and easy to chew, and disolves in saliva, maybe the eating experience will be similar.

Personally, I find the most enjoyable chocolate to be Hershey's Symphony bars that have been frozen.

Source: http://rss.slashdot.org/~r/Slashdot/slashdotScience/~3/o1G-Z6HuOvk/story01.htm

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