Lindt Lindor chocolates

goldilocks said:
omg they do peanut butter ones?! where did you find them!!

i love the white chocolate ones and the mint ones - but i've only seen them in the shops for christmases.
mmmmmmmmmm - melt in the middle!!
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I got them from a Lindt outlet somewhere, they do appear to be available to order online if you google it :)
 
krooton said:
But chocolate makes up on a tiny percentage of the overall item, why it's even compared to 100% chocolate goods is a mystery...
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I dunno, but it tastes really good. Basically a ball of chocolate peanuts. Crushed ones on the outer shell and a big one in the middle. :p

I wouldn't compare them to 100% chocolate stuff, but damn they are still good.
 
int said:
I was hoping for a more physic-sy answer like "ENDOTHERMIC CHOCOLATE POWER" but no such luck :(
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@int I Think I may have found the Physic-sy answer you were looking for here:

http://www.quora.com/Chocolate/Why-is-the-inside-of-a-Lindt-Lindor-truffle-cold

To keep your fingers fully involved in the unwrapping of said chocolates, lol - I thought I'd add James McIninch's answer in full:

Endothermic decrystallization of fats in the ganache. Cocoa butter forms 6 different crystal isoforms which can be selected for by carefully controlling the temperature of the chocolate during processing. By selecting for a target fat content and isoform, you can favor those crystals that have a low melting point but high heat of crystallization. The effect is that when you add sufficient heat to break down the crystals, they absorb more heat than would normally happen in simple heat transfer and you perceive it as being cold (it's only slightly below body temperature, in fact).
 
bum said:
Ever tried those Lindt Dark Chocolates with 90% or 95% coco? Those taste minging
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Don't just eat them, have them whilst eating coffee.

Polished a bar of the Mint and a bar of the Orange flavoured "excellence" dark chocolate whilst drinking coffee. Very nice. Not that good without. :p
 
ken1970 said:
@int I Think I may have found the Physic-sy answer you were looking for here:

http://www.quora.com/Chocolate/Why-is-the-inside-of-a-Lindt-Lindor-truffle-cold

To keep your fingers fully involved in the unwrapping of said chocolates, lol - I thought I'd add James McIninch's answer in full:

Endothermic decrystallization of fats in the ganache. Cocoa butter forms 6 different crystal isoforms which can be selected for by carefully controlling the temperature of the chocolate during processing. By selecting for a target fat content and isoform, you can favor those crystals that have a low melting point but high heat of crystallization. The effect is that when you add sufficient heat to break down the crystals, they absorb more heat than would normally happen in simple heat transfer and you perceive it as being cold (it's only slightly below body temperature, in fact).
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Have you just spent 6 years googling for the answer to OP's conundrum?
 
What a necro lol

Kappa said:
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.
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What about licking windows?
 
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