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美味：尼日利亚发明新型耐热巧克力 --------------------------------------------------------------------------------Scientists have come up with a mouthwatering invention which could change the lives of chocoholics in the summer - a type of chocolate that does not melt in the heat. 尼日利亚科学家最近发明了一种耐热巧克力。这种巧克力在炎热的夏天里不易变软或融化，好吃者可以随身携带、随时享用。听起来是不是口水横流呢？ Hot weather has long been the bane of chocolate fans, reducing bars to a gooey mess, but experts at the Cocoa Research Institute of Nigeria claim to have the answer. The chocolate that they have created stays firm up to 122F (50C), while normal products melt at temperatures between 77F (25C) and about 91F (33C). 据《每日电讯报》7月17日报道，夏季是爱吃巧克力的人最讨厌的季节，因为过高的气温常常会让巧克力变软甚至融化，而且吃到嘴里后也容易粘到牙齿上影响口腔美观。最近，尼日利亚的科学家为爱吃巧克力的人解决了这一烦恼。尼日利亚可可研究协会的科学家们新研制出来的巧克力可以在高达50摄氏度的温度下保持硬度，而普通巧克力在25摄氏度至33摄氏度温度时就会变软甚至融化。 Researchers mixed corn starch with cocoa to produce a heat-resistant chocolate that, they say, compares "favourably with conventional milk chocolate in terms of colour, taste, smoothness and overall acceptability".The starch acts as a chocolate thickener and prevents the cocoa butter running in the heat.In taste tests the new recipe found general approval, although it was found to be slightly less sweet than milk chocolate. 科学家将玉米淀粉混合可可粉制造出了这种耐热巧克力。玉米淀粉可以增加巧克力的浓度，防止可可油在受热后融化。科学家表示，与普通的牛奶巧克力相比，这种巧克力无论在色泽、口感、光滑度等方面都更受市场欢迎。他们认为，尽管这种耐热巧克力的味道不如普通牛奶巧克力那么甜，但它的口味一定更符合大众需求。