because vanilla ice cream has been in the frezzer for such a long time and chocolate could just have been on the bench durr!
^ -lol.
If you mean why chocolate ice cream melts faster than vanilla ice cream, it's probably got to do with one of these things:
- Chocolate is darker than vanilla (obviously) meaning heat will be stored more quickly in chocolate.
- the chocolate ice cream has a different density than vanilla making it melt more easily.
because you actually make chocolate and you don't really make vanilla or chocolate they're already ingredients
Vanilla ice cream tends to melt the slowest compared to chocolate and strawberry due to its higher fat content which helps to insulate the ice cream and keep it frozen longer. Chocolate and strawberry ice creams have lower fat content and tend to melt faster.
All about the same, but strawberry mainly because of the fruit chunks would absorb heat and make it melt.
All conditions being equal chocolate ice cream should melt faster. The dark color will absorb more heat.
STRAWBERRY will DUH. -.-Just possibly a guess, but probably vanilla. Chocolate has many more additives, namely cocoa powder and semisweet chocolate bark. So it would take longer to break down into a liquid.
Melt chocolate and pour over it
the dark attracts light and white refelcts the light maybe that's why
Hershey's.
Although there is no significant difference in the melting points of these two varieties of chocolate, dark chocolate will melt faster than white if you leave both of them out in the sunlight. The dark color is much more absorbent of sunlight.
the same
chocolate!!!!! i dont think strawberry can melt
It depends on what kind of cake you are making. If you are making chocolate, use chocolate. If you are making Vanilla, use vanilla. If you are making strawberry, use pink vanilla etc.