I noticed that every time I put chocolate in the freezer, then I touch it or eat it, it somehow doesn't feel cold at all.
I figured that it must be that it heats up extraordinarily fast from body heat, because if it had a super high coefficient of heat then it would be just as hard to warm it up as it would appear to get cold.
What property would give chocolate that capacity? I've never seen any other substance be put in a freezer and somehow not feel cold.