Why Does Lindt Chocolate Taste Cold?

Have you noticed that cool sensation when eating Lindt Chocolate? Specifically their truffles? Are you wondering why this happens, if it is just you or whether it could indicate something is up with those that you have eaten? Well, you’ll be pleased you came here today. Here is why.

So, why does Lindt chocolate taste cold? Lindt chocolate tastes cold due to the transfer of heat from your tongue to the chocolate as it melts. This reaction happens when eating Lindt chocolate because it is made from low melting-point oils, where other chocolates typically do not.

In other words, as your tongue comes into contact with the chocolate, the ingredients in the chocolate actually absorb more heat than would normally happen. This creates the cooling effect.

It’s also why, theoretically, you may notice this when eating some other chocolates too.

Any chocolate that is mostly made from palm/coconut oil will do it.

Though it must be said, most chocolates do not use these ingredients, or at least in sufficient quantities – hence why it is different with Lindt.

And it’s actually designed this way.

Lindt purposefully design their chocolate to melt quickly and provide this experience.

so you are actually tasting the change of the Lindt chocolate from a solid to a liquid, and the process involved in that.

This is known as a phase change if you want to get technical.

Essentially, it’s when a substance changes from one state (solid, liquid, gas, plasma) to another – usually in certain temperature ranges.

Hence, it is the temperature of the mouth reacting with the ingredients in the chocolate.

Lastly

Lindt design their chocolate to melt in a narrow temperature range. More specifically, the temperature of the mouth. They do this by using certain oils in their chocolate.

So what you are experiencing is a fast-melting chocolate, where heat leaves the tongue quicker than it can regenerate. So, tongue temperature drops…

Once the Lindt melts completely, it is only then the tongue temperature returns.

As does the temperature of the chocolate – but we swallow it long before it could ever reach the same temperature of the tongue.

Or at least, I do!

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