CUk-Zx

great and pleasurable, it all melts at once, intensifying the
melting experience.
Freezing real chocolate somewhat screws up the melting
experience. Freezing it in ice cream really screws up this experience.
Frozen chocolate chips will be very cold, and therefore
take time to heat up and melt in your mouth. They will feel
chalky at first, but eventually melt if you have a nice warm
mouth, providing you with that great sensation. When you
have a mouthful of ice cream, your mouth will not be warm
enough to melt these chips. They will feel chalky and not melt
until well after all the ice cream is gone, which most people
won't wait for. When you bite into them, they will crack and
taste/feel chalky, brittle, and generally bad.
So, some ingredient company realized there is a market
for specialty frozen applications chocolate chips. They solved
this problem by adding some lower melting point fats and oils
to their product. These might be hydrogenated vegetable oils,
but now are probably palm oil or fractionated (separated by
melting point) palm. Lower melting point oils are generally
healthier, if that is any consolation. What they have achieved
is a chip that acts somewhat like chocolate when you eat it
with a relatively cold mouth, full of ice-cream, because it will
melt at a lower temperature than chocolate.
Luckily, someone is out there protecting us from foodfraud.
In many countries, government enforced standards
exist for foods. These are basically minimum requirements
that must be met before you can use a name like Chocolate,
Bacon, Fruit Juice, etc.
These products are likely outside of the Chocolate standard
because they are no longer >35% cocoa solids after the
sugar and added oils. After this, it is just up to the firm making
them to choose a non-misleading name for their product.
Voila, chocolate-flavored chips. This also applies to the liquid
used for dipped-cones at Dairy Queen and most other frozen
chocolate you have as part of a commercially produced icecream
product.
Mmmmmm?
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http://www.quora.com/l/boq-andrew-roberts