why is melody chocolaty?
Answers
Answer: First of all, its 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[1].
Soy-lecithin helps increasing 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 flavanoids. Flavanoids have antioxidant properties which improve cerebral blood-flow[2]. The improved blood flow due to flavonoids trigger the production of endorphins[3]. They reduce pain and boost pleasure, thus giving us an idea that the chocolate is immensely enjoyable. The 'chocolaty' flavor is amplified.
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 normal room temperature of 23-25 degrees Celsius, but immediately and readily melts when put in mouth. This introduces 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 melody, there's also slightly more salt present in Melody than 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'.
Now you have a proper, technical answer