why and how does "magic shell" turn from a liquid to a solid when poured on ice cream? i am doing a chemistry project on this question and have searched everywhere for an answer. i have even tryed to contact "smuckers" the company that makes this product. i would appreciate it if you could help me.

i also have another inquiry. i dont know if you've ever tried this or would know how this happens, but if you take chocolate chips and melt them in the microwave they melt into a liquid, like a hot chocolate syrup. If you pour the hot melted chocolate chips on ice cream in about 30 seconds the liquid is a solid. How does that happen?

I've seen this product, I think it's a special blend of chocolate that has a lower melting point than normal chocolate which is why it's liquid when you pour it out.

 

The cold of the ice-cream puts it at the lower melting point which allows it to solidify.

do you mean the ice cream puts it at a lower temperature?

Here's where semantics of the English language can make things more confusing than they should be.    I had previously said that the magic shell stuff was chocolate with a lower melting point.  So when mentioning how you pour the chocolate over the ice cream and it puts it at the lower melting point, it was insinuating that the temperature of the chocolate would be at that of the lower melting point chocolate as opposed to the higher melting point chocolate.    So I guess I just used a mentally challenged way of saying 'lowered the temperature'.  

Is there a need to discuss the latent heat of freezing (whatever) as a factor?