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/sci/ - Science & Math

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10097786 No.10097786 [Reply] [Original]

why does my hersheys bar not melt if left out, but if i take a chocolate layer off my Klondike bar, it melts so fast.

they are both chocolate?

>> No.10097806
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10097806

>>10097786
The chocolate atoms in a Hershey Bar (Chocolatus deliciosus) are a different species than the chocolate atoms in a Klondike Bar (C. arctos, with a few C. whatwouldyoudoforus mixed in.)

C. deliciosus, or the Common Eating Chocolate, is indigenous to tropical climates and has evolved to have a higher melting point (in some instances even evolving a hard candy shall to prevent melting at temperatures such as those that would be encountered while being held in your hand) while the other two species are arctic or temperate species, and more adapted to the colder temperatures.

Really, just Google this kind of thing rather than waste a thread here.

>> No.10098085

Hershey's chocolate bars are tempered. That means that they heat the chocolate to a certain temperature so that when it cools, it forms crystals that give the chocolate that crispness and sheen and higher melting point.

The stuff on a klondike bar is not tempered chocolate, it's probably a quite different composition from regular chocolate. I'd assume it is a LIQUID when applied to a bar and frozen into a shell. When it at room temp, it goes back to its liquid form.

>> No.10098086

>>10097806
There must be Chocolatus deliciosus based life forms in the cosmos harnessing the power of the sun.

>> No.10098109

>>10097786
>they are both chocolate?
Oh boy