The question popped into my mind when i was looking at some slightly molten chocolate toppings on my cake, they were definitely much shinier than just the cold ones. They werent molten enough to lose their pyramid shape, they were just shinier and less viscus
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The surface is smoother. When it cools down the surface is not quite as uniform, and chocolate in particular tends to form crystals in it I think which would make it rougher.
Trickier, notice how wet things (anything, like cloth, skin, etc.) are shinier when wet but also tend to look darker. Modelling this properly is a problem in computer graphics.
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