Ok, I like vanilla Oreo’s with my 10% chocolate milk. Here’s the dilemma? The Oreo’s takes extremely long time for the chocolate milk to wick and soften the Oreo’s. While when I use 10% white milk they get soft at least 5 times faster.
This leave me to conclude The chocolate milk with chocolate added has bigger molecules while the white milk has smaller molecules which wicks into the Oreo’s faster?
I sure there chemistry major out there to solve this dilemma?
No, I haven’t tried it with chocolate Oreo’s see if same dilemma cause I only like the vanilla ones.
