This may explain why drinking chocolate is so ingrained in the culture south of the boarder. In solid form, it melts too easily.

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I never thought of it in that respect (other than drinking chocolate predated processing and eating by a few hundred years).

Food scientists at the Cocoa Research Institute of Nigeria believe they may have found a way to keep chocolate from melting at it's traditionally low temperature. Its bound to affect the experience though because one of the pleasures of really fine chocolate is it slow, smooth, melt in your mouth quality.
This may be a quest to "have your cake and eat it too"