Why does spoon get hot when it has been in a chocolate?

Spoons or other metal utensils get hot when inserted in chocolate because the chocolate is typically warmer than room temperature, often melting around body temperature (37 degrees Celsius or 98.6 degrees Fahrenheit). Metal is a good conductor of heat, meaning that it easily transfers thermal energy from one point to another.

When the metal spoon or utensil comes in contact with the warmer chocolate, the heat from the chocolate is quickly transferred to the metal. As a result, the spoon or utensil absorbs this heat and becomes hot to the touch.