Heat-Resistant Chocolate

Previously 77 ~90-degrees-Fahrenheit melting Chocolate after some modification by African scientists now can extend to melt at 122 degrees and yet still very tasty.

S.O. Ogunwolu and C.O. Jayeola, food scientists at the Cocoa Research Institute of Nigeria, have mixed cornstarch with cocoa to produce a heat-resistant chocolate that they say compares "favorably with conventional milk chocolate in terms of color, taste, smoothness and overall acceptability."

The starch acts as a chocolate thickener and prevents the outflow of cocoa butter—the natural fat of the cocoa bean—when the heat is on. The researchers found that using 10 percent starch was ideal and produced a product that was comparable to milk chocolate in taste tests.
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In taste tests conducted by the Nigerian researchers, people rated the new chocolate as being similar to milk chocolate in color, taste, smoothness and overall acceptability. It was found to be slightly less sweet than milk chocolate, however. 

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