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Lindt Lindor chocolates

According to the advert, when you break open the chocolate shell, "...the rich chocolate centre starts to melt..."

Assuming that there is no change in temperature, (ie. dT = 0), how is this possible? What is chocolate anyway? A solid solution series or an emulsion? And does the application of pressure cause freezing point depression or elevation?

I have never bought said articles, and so have been unable to test this out myself in the 'Pod Lab. Is there a scientific answer or is it just marketing-bull?

brachiopod Thurs 22/12/05 14:30

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CT
Thurs 22/12/05
15:52

Unless i'm mistaken, it may mean when it's in your mouth. That's just what it comes across as to me.

gary baldy
Thurs 22/12/05
18:10

I am guessing the amount of vegetable fat in the different chocolates will effect its state. Doesnt chocolate have emulsifiers in it aswell - i'm sure varying these will alter its state.
(Am i taking this question too seriously - was it meant to be a joke?)

boobesque
Thurs 22/12/05
18:21

it means it melts in the mouth when you bite through the shell as they dont change if you break it open otherwise.

brachiopod
Thurs 22/12/05
21:20

Question Author

Cheers, boobs,

So it's Trades Descriptions Act then?
(As I said, I've never bought them, but the advert says as soon as the shell is broken "the chocolate melts" - it didn't say you had to have your chops around them !)

Many thanks all, Merry Crimbo an' that.....

boobesque
Thurs 22/12/05
22:56

lol brach! dont quite know what to say to the trade act!

merry christmas to you!!!

Peter Pedant
Sun 25/12/05
22:34

clearly dT > 0, against hypothesis

bymis
Sat 07/01/06
19:27

it can be done u ever had baked alaska?

where they cook a merang? and yet the ice cream inside it still ok.

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