This depends on how well insulated the chocolate is inside the box and what temperature the box is in. As long as the chocolate itself doesn't get to warm temperatures, it shouldn't melt and should be good for about a year.
Although there is no significant difference in the melting points of these two varieties of chocolate, dark chocolate will melt faster than white if you leave both of them out in the sunlight. The dark color is much more absorbent of sunlight.
Choclate with less sugar is easy to melt and the more sugar you have the harder it is to melt.
because vanilla ice cream has been in the frezzer for such a long time and chocolate could just have been on the bench durr!^ -lol.If you mean why chocolate ice cream melts faster than vanilla ice cream, it's probably got to do with one of these things:- Chocolate is darker than vanilla (obviously) meaning heat will be stored more quickly in chocolate.- the chocolate ice cream has a different density than vanilla making it melt more easily.
Milk chocolate contains more fat, milk / milk fats / milk solids, and sugar, while dark chocolate contains a higher percentage of cocoa powder in it. The milk and fats are what melt at a lower temperature. Since dark chocolate has more cocoa powder and less fats, it will take longer to melt.
Plane chocolate will melt faster because it has nothing in it and it will absorb more heat.
It doesn't really matter. You can also melt chocolate in a dish in the microwave which is even faster. If you prefer to do over a double boiler then shave the chocolate with a potato peeler or put small chunks to make it melt faster.
because york peppermint patties are made of a more waxy or fatty chocolate than junior mints...its harder to melt that kind of chocolate..
faster than what please tell more information. yes
You can melt ANY kind of chocolate. White chocolate, Milk chocolate, dark chocolate, ANY kind at all. that can be true but its better to melt cooking chocolate it is more smooth and creamy!
It varies. The more fat in the chocolate, the faster it will melt. This means that milk chocolate and white chocolate will melt the fastest, followed by semi-sweet and bitter-sweet chocolate, and dark chocolate and unsweetened chocolates will melt the slowest. The stretnght of the sun will play a large factor in it, too, though.
Carmel chocolate melts faster. On the inside. Of the chocolate there is caramel so the caramel would quickly heat up and melt. The caramel would be so hot it would quickly melt the chocolate around it.
Ice because when you leave it out it quickly melts