Air Moisture Dissolves "Dome"

When the thin sugar container is shattered, air moisture makes the sugar melt.

Strike the green container against the edge of a pot, and it will burst to allow its contents of olive oil to escape. The container is quickly broken down after use, because it consists of caramelized sugar lined with bee wax. When unbroken, the wax protects the sugar from contact with water or air moisture, which would otherwise break down the caramelisation. But when the "dome" is shattered, the water reacts with the sugar, and the dome slowly starts to melt.

The container takes advantage of the fact that polar and non-polar molecules cannot combine. Polar molecules, which exist in sugar, have a majority of electrons at one end, as due to their size and make-up, they attract electrons from other molecules, which the molecules subsequently share. Non-polar molecules exist in wax and oil, and they have the same quantity of electrons at both ends. If the container is made of polar and nonpolar layers, it becomes stable.