Theodore wrote:
>
> I ask, why is this difference,between the two, in higher temperature,
> while they are equal in a lower one.
Most of flavor sensation is smell. The tongue can only
sense bitter, sweet, sour, and salty. When you heat
chocolate, you are liberating aroma molecules which
contribute greatly to flavor sensation. Apparently,
one of your chocolates had more to liberate than the
other. Or it could have released its molecules in the
time frame in which you performed the experiment. The
other one may have released its molecules too soon or
too late.
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