Lindt Lindor chocolates

I used to be a big fan of Lindt's stuff, but since I was introduced to Green & Blacks I haven't looked back. I have a soft spot for their dark chocolate :D
 
buckeejit said:
I love these and also the white chocolate ones. Can't stand people who put them in the fridge. I like them at room temp because then the chocolate inside just melts :)
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Normally I'd agree with you on that but in special circumstances you really need to put them in the fridge. I remember last year keeping them in my room during the summer and they all melted. When they resolidified, it wasn't the same :(
 
Sinque said:
So does no one know how the middle bit is cold? :p
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Because the middle has a lower melting point than the outer chocolate, and that the composition of it transfers heat away from your tongue faster than the outer chocolate. (maybe because it's more dense, transfers more heat, and melts fast).

Just like licking metal and rubber, the metal transfers heat away faster giving the impression it is cold, whereas the rubber acts as an insulator so 'bounces' the heat right back.
 
I was hoping for a more physic-sy answer like "ENDOTHERMIC CHOCOLATE POWER" but no such luck :(
 
If you like the 'fresh' taste of the inner part, then I can highly recommend you buy some Lindt Pyrénéens if you ever go to the continent - they're awesome.

Look at the effect they have on the bird in this commercial...

 
Hatter The Mad said:
It didn't take long for a "nice but you should get this because they're more expensive and better" snob to join. Funnily enough, the thread was not "Spec me a chocolate"
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I was merely saying that whilst I like Lindor I personally prefer Belgian chocolate - don't think that's snobbish in the slightest especially as Lindt and belgian chocolates are both lumped into the "luxury chocolate" category.

Back on topic: Lindor are indeed very yummy and I want to find out exactly how they make that inner section so velvety and melt in the mouth.
 
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int said:
How do they make the chocolate in the middle get colder than the rest of the chocolate? :confused:
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I'm no expert, but I imagine it's in a similar way to how they get caramel centres in other chocolates - by adding enzymes to a solid inside and then coating it with chocolate. By the time the enzymes have finished decomposing the inside to a liquid, the outside has solidified.

In the Lindt case, I imagine the inside is ever so slightly liquidy, hence better heat transfer from your tounge to the chocolate, and voila, feels cold. :)

Don't quote me on that though.
 
peteruk said:
I'm no expert, but I imagine it's in a similar way to how they get caramel centres in other chocolates - by adding enzymes to a solid inside and then coating it with chocolate. By the time the enzymes have finished decomposing the inside to a liquid, the outside has solidified.

In the Lindt case, I imagine the inside is ever so slightly liquidy, hence better heat transfer from your tounge to the chocolate, and voila, feels cold. :)

Don't quote me on that though.
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Quoted ;)
 
Lndor...pppft rubbish.

I have one word for you ......TOFFIFEE.


Its only the third best chocolate in the world behind reeses peanut butter cups and ferrero rocher
 
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