Sweet Tooth

was at a local cafe the other day and was served a thin and thick Italian style hot chocolate. What do I mean by thin and thick? Well when the chocolate is hot it is a runny consistency and as it cools its viscosity increases to a thick soup consistency.

What kind of dinning experience will someone have when served a hot soup of strawberry that thickens as it cools. Or a clear melon consomme that sets similar to a pudding but is free flowing. The possibilities are endless...