Lindt Lindor chocolates

[brachiopod]

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?

[CT]

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]

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]

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

[brachiopod]

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]

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

merry christmas to you!!!

[Peter Pedant]

clearly dT > 0, against hypothesis

[bymis]

it can be done u ever had baked alaska?

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