A food scientist breaks down the thermodynamics between marshmallows and hot chocolate

Hot chocolate is simply incomplete without marshmallows. As the plump white globs melt to form a puffy blanket, it’s easy to take for granted the molecular phenomena occurring inside as you sip on the delicious beverage. A key component to the tasty treat is its temperature: too hot and it burns your tongue, too lukewarm and it loses its cozy-feel. A worthwhile scientific inquiry then is whether the marshmallows act as a cooling agent or, rather, keep the hot chocolate hot.

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