Sublimation is when a solid turns straight in to a gas, usually due to low pressure or temperature, although i dont think this can happen to chocolate as it has too much carbon in it
I think technically it should. Assuming chocolate expands when it changes from the solid to the liquid state (unlike water). A decrease in pressure would relieve some of the external forces exerted on the chocolate. These forces help to keep a solid state by compounding it inward. When the forces are removed the melting point should be lowered.
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Janey P commented on :
I think technically it should. Assuming chocolate expands when it changes from the solid to the liquid state (unlike water). A decrease in pressure would relieve some of the external forces exerted on the chocolate. These forces help to keep a solid state by compounding it inward. When the forces are removed the melting point should be lowered.