What do they put in thermometers these days? Is it chocolate?

[afuna_archive]

This post reminds me that I currently gauge the temperature using a two-pound bag of chocolates which melted because we forgot to put it in the refrigerator. Since it had already melted, we didn't bother to put it in the refrigerator -- now it regularly melts and then solidifies over the course of the day.

The bag is so big that temperature changes don't affect it immediately, so I can poke at it and have a rough idea of how hot (or not) it was an hour ago. I've gotten into the habit of checking it after waking up and as soon as I get home. The days have gradually become cooler: the chocolate is more sludgy now, less liquid, when I check on it at the end of the day.

One of these days I shall choose a day with an appropriate temperature (I cannot decide whether hot or cool is best), open up the bag and set mode=devour.

Comments

[hobbitblue.livejournal.com]

Constantly melting and solidifying and melting again is going to give your chocolate a very interesting texture/flavour once you get to the devour point, I suspect.. :(

[afuna]

I know, but at this point, it's too late :( (No turning back -- melted and resolidified too many times; anything I do now won't make any difference.)

[hobbitblue.livejournal.com]

Well, you can do the *not* devour option... :)

[afuna]

Heee! Oh there's an interesting thought.

[aveleh]

Why don't you *make* something melty out of it? Ooh, ooh, like rice crispy squares with chocolate. (I really should eat breakfast soon.)

[afuna]

Ooh, there's another interesting thought. I wonder if it would make good hot chocolate if I diluted it a bit...?

(Yes, go eat breakfast ;))

[aveleh]

::hearts::

[afuna]

You're just trying to butter me up so you can get your hands on my chocolate, aren't you? *eyes aveleh suspiciously*

Well I've got news for you, young lady! (*snerk young lady*): This chocolate is mine. ALL MINE.