the same
no
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.
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.
that is the dumbest quesion do a better one next time
Yes. More milk means there are more milk solids and fats, which will allow for the chocolate to melt faster and easier.
The more expensive chocolates are designed to melt faster so that your mouth is hit with the more expensive flavor as soon as it goes into your mouth without your having to bite down on it and chew it.
the milk and white would melt faster because the dark is hard
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.
Chocolate contains sugars and milk fats and lipids, which make it melt much easier than the pectin, gluten, and sugars in marshmallows do.
Chocolate milk will rot faster then white milk
Milk chocolate tends to melt faster than dark or white chocolate due to its lower cocoa content and higher sugar and milk fat content. The lower melting point of milk chocolate makes it more prone to melting quickly when exposed to heat.
well i tested it and the white chocolate was first and the milk chocolate was second and the dark chocolate was the last to melt it really didn't melt though