Did You Know?
Why Melody is so Chocolaty?
It's the usage of Soy-Lecithin which controls sugar crystallization and the fluidity of the chocolate and also increases the shelf life of the toffee, It is one of the prominent ingredients of the toffee as listed by Parle. Soy lecithin helps to increase the density of Melody which in turn gives us the idea of a 'chocolaty' core i.e. when we bite into the toffee, it feels like a fuller bite into something with a thick texture.
Also, Melody is a bi-layered candy with a chocolate core covered with caramel., As a result, melody gives us a comparatively larger dose of flavonoids. Flacanolds have antioxidant properties which improve cerebral blood flow. The improved blood flow due to flavonoids triggers the production of endorphins. They reduce pain and boost pleasure, thus giving us an idea that the chocolate is immensely enjoyable. The 'chocolaty' flavor is amplified.
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Also, the cocoa butter and cocoa are not separated due to Soy-Lecithin that I mentioned earlier. The melting point of cocoa butter is around 34-35 degrees Celsius, which is slightly less than the average body temperature. Thus, the cocoa butter remains solid at a normal room temperature of 23-25 degrees Celsius, but immediately and readily melts when put in the mouth. This introduced us to the inner core of the toffee which is dense and makes us think that the core is 'chocolaty'.
Also, due to the outer caramel covering of the melody, there's also slightly more salt present in Melody than in other candies. This makes us salivate more when we eat it, the salivary flow increases to around 5 ml/min from 2 ml/min. And as we salivate, it makes us think 'chocolaty'.
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