Why does the chocolate on the outside of ice-creams and other frozen desserts always crack and fall into your lap when you bite into them? Why has science found no answer to this problem?
Volker Haupt, Vienna, Austria
We pay 拢25 for every answer published in New 杏吧原创. To answer this question 鈥� or ask a new one 鈥� visit newscientist.com/lastword. Terms and conditions apply.
Advertisement
This article appeared in print under the headline 鈥淐hoc chip鈥�