Systems and methods for preparing and dispensing food contents, typically molten chocolate. In one aspect, a system includes a deformable fluid-tight container shell defining an internal volume and separating the internal volume from an external environment； a semi-solid content contained within the internal volume； a valve stem operationally connected to and disposed at least partially through the deformable container shell； and a valve disposed in the external environment and operationally connected to the valve stem. The semi-solid content may be a hydrophobic matrix with at least partially emulsified hydrophilic components suspended therein； the container shell may be substantially fluid-tight； the valve may be self-cleaning； the internal volume may be in fluidic communication with the external environment where the valve is open but not when the valve is closed.
