I'm about to fully submerge this (glass) bottle of chocolate

yeah, for a bit at least

>>7662681

Are you looking to heat it up for a good reason or are you just having a larf?

>>7662686
I'm trying to replicate the taste of Cocio. They claim that they submerge their bottles, caps on, in 100 degree water for 20 mins.
The boiling point for milk is higher than that of water, am i right? (=will it even cause pressure inside the bottle?)

>>7662693
It'll cause pressure no matter what.

>>7662703
Yeaaah well ofcourse, yaa yeah

Just don't hang around the stove the entire time and be prepared to clean up the shattered glass and chocolate that will be splattered all over your kitchen.

Although if that is a pre-used Cocio bottle, the cap will probably just fly off from the pressure inside, since it's not as tightly sealed as in the factory.

>>7662709
Yeaaah, decided to go cap of.
Maybe some other day

>>7662716
theres no way the cap would fly off, the glass will just break, and not even explosively.

>>7662723
It should crack quite cleanly at the hot/cold junction, no shards or splinters (if the twonk does it right).