Cup Noodles vs. Ghirardelli Chocolate

So, what do you think will happen if you’re making instant “cup” noodles and you use chocolate bars to keep the lid down?

I think my brain was taking a little nap when I made my cup noodles for lunch today at work ..
I poured hot water into the cup, and grabbed the closest thing that I could use to hold the lid down. And guess what that thing was .. a bag of chocolate squares! Not sure why I didn’t use some other items on my desk (a stappler might be a good candidate). Hmmm …

Yeah, and when I realized what I had done, it was pretty much too late. The chocolate squares had turned into little bags of “chocolate milk”.
So, I decided to do another little experiment – and see how long it would take for the chocolate to get back to its original “solid” state at a room temperature. Two hours, and it still felt “ginyuk-ginyuk” (Javanese, or perhaps Indonesian, for “soft” or “not solid”). Meanwhile, all of the noodles were sitting comfortably in my stomach.

Final score: Cup Noodles 1; Ghirardelli Chocolate 0.