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But again, the texture is pretty much what you'd expect from real chocolate, though not quite as melty.

A study in juxtaposition, the soft vulnerability of a melty dumpling is hardened in black lacquer, fixed in time and space.

How on earth are we supposed to ditch the most carbon-intensive form of dairy in the face of melty pots of fondue and snowy piles of grated Parmesan?

The Frosty was incredibly scoopable and creamy, but not slushie-like or melty in terms of texture.

Lastly, something I find both odd and interesting is that the flavors come through most brilliantly once it gets “melty,” which occurs after it has been out of the freezer twenty minutes or so.