> Are there other foods that you think would be improved by adding a melting feature?
Butter and chocolate are solid at room temperature; likewise ice cream is served frozen. Part of what makes all of them so pleasant to eat is that they melt rapidly in the mouth, pleasantly coating the tongue.
Many foods become "not quite right" when butter is replaced with another fat, and lack of melt-in-the-mouth is one of the reasons.
You don't like licking the liquid as it melts off and starts dropping down the side? Or putting your lips on the top and sucking the dessert as it melts?
I don't think that you can say that melting is objectively better, but I think it's an intrinsic property of the food.
> You don't like licking the liquid as it melts off and starts dropping down the side? Or putting your lips on the top and sucking the dessert as it melts?
It's definitely a subjective preference.
I dislike everything about the fact that ice cream melts rapidly under most conditions. To me it's inconvenient and destroys the original structure of the thing I want to consume, forcing me to accelerate the speed at which I consume it (or end up with a milk drink). I think I'd ideally reduce the melting speed by between 1/2 and 3/4.
Hm. Well, to each their own. That's one of the aspects of eating ice cream that I enjoy, and I'd miss it eating a product that didn't melt the same way. Kind of like eating barbecue ribs without getting your fingers all covered in sauce; along with the taste, the experience is part of why I eat the food.
Are there other foods that you think would be improved by adding a melting feature?
In other words, if ice cream didn't melt as you held it would you improve it by adding melting?
Because "part of the fun" to me sounds like a knee-jerk justification rather than a real evaluation of whether it's a good thing.