From YahooNews: 

Scientists Concoct Chocolate That Won’t Melt

Chocolate is not widely consumed in the tropics, even though that’s where most of the world’s cocoa is produced.
 
The reason: It’s too hot.

High temperatures in countries like Nigeria reduce chocolate into a sticky, gooey mess.

Food scientists have been trying to remedy this situation for decades, and now researchers in Nigeria believe they are close to achieving the holy grail among chocolate manufacturers: a heat-resistant chocolate that actually tastes like chocolate.

Melting point

Most brands of chocolate melt at temperatures between 77 to about 91 degrees Fahrenheit.

(more here)