Why melody is so chocolaty funny answers?
Answers
You may ask the manufacturer PARLE about it.
Melody is sound a sweet sound.
If you see The 'Me' in Melody then you will get the answer. Melody is very chocolaty because I (me) am very chocolaty.
It is wrapped in chocolate and if you will eat it with sensitive teeth then you will get to know that its very very sweet and Chocolaty.
Answer:
If you see The 'Me' in Melody, you will get the answer. Melody is very chocolate because I (I) am very chocolate.
Explanation:
You can ask the manufacturer PARLE about this.
A melody is a sweet sound.
It is covered in chocolate and if you eat it with sensitive teeth, you will know that it is very sweet and chocolatey.
This is the hardest question in the world, I bet the owner of Parle himself can answer this question.
Firstly, it is the use of soy lecithin, which controls the crystallization of sugar and the fluidity of the chocolate, and also increases the shelf life of the caramel. It is one of the prominent components of caramel as reported in Parle [1].
The soy lecithin helps to increase the density of the Melody, which in turn gives us the idea of a "chocolate" core, meaning when we bite into the caramel, it feels like a fuller bite into something with a dense texture. Melody is also a two-layer candy with a chocolate core covered in caramel. As a result, the melody gives us a comparatively larger dose of flavanoids. Flavanoids have antioxidant properties that improve blood flow to the brain[2]. Improved blood flow thanks to flavonoids triggers the production of endorphins[3]. They reduce pain and increase pleasure, giving us the idea that chocolate is extremely pleasurable. The "chocolate" taste is enhanced.
Also, the cocoa butter and cocoa are not separated because of the soy lecithin I mentioned earlier. The melting point of cocoa butter is around 34-35 degrees Celsius, which is slightly lower than the average body temperature. Thus, cocoa butter remains solid at normal room temperature of 23-25 degrees Celsius, but melts immediately and easily when placed in the mouth. This introduces us to the inner core of the caramel, which is dense and makes us think that the core is "chocolate". Also, due to Melody's outer caramel coating, there is also a bit more salt in Melody than other candies. Thanks to this, we salivate more when eating, the flow of saliva increases from 2 ml/min to approximately 5 ml/min. And as we salivate, it makes us think 'Chocolate'.
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