资料图 夏天吃巧克力的代价——手指粘乎乎

　　Sticky fingers: If chocolate can be better preserved in its packaging it will be cleaner for parents as well as more economical for chocolate companies

　　手指粘乎乎：爱吃巧克力的朋友都知道，如果巧克力的包装能更加便捷、环保一些，那吃巧克力将是多么惬意的事情啊。每当小朋友吃巧克力弄得两手粘乎乎的时候，头疼的不只是小朋友的父母，当然还有巧克力公司的高层们呢。

资料图 传统巧克力包装

　　The firm says it is looking for designs which allow the chocolate to be repeatedly warmed up and cooled before it is consumed.

　　巧克力公司宣称：他们一直在巧克力包装改革的道路上探索，希望能制作一款能让巧克力自动降温的“高科技”包装以满足巧克力粉丝们的需求。

资料图 精美巧克力

　　Unwrapping a fast-melting chocolate bar on a warm day can be a messy operation involving sticky fingers and much undignified licking.But if anyone can come up with a way to solve the problem, Cadbury would like to hear from them. The confectioner is asking inventors to help it devise a wrapper which stops chocolate melting in its packaging when exposed to high temperatures. The idea is for the packaging to protect chocolate bars which are exposed to between 75f (24c) and 104f (40c) for up to ten hours.

　　爱好巧克力的朋友都知道，在炎热的夏季吃巧克力是一件特别“痛苦”的事情，不仅手指要被快要融化的巧克力弄得“脏兮兮”而且最后能尝到嘴里的巧克力也损失不少。好消息来了！全球著名的巧克力公司--吉百利日前招贤纳士，希望能找到能突破这一“世界性”难题（防止巧克力在高温下融化）的手段，带给全世界的巧克力粉丝福音。吉百利在改革巧克力新包装上有具体的要求：那就是希望巧克力在高温状态下（24-40度）能够保持常态至少10个小时。