Chocolate can melt faster, because chocolate less force on them. and the other hand the rock has more force holding it's particles together so that means that the chocolate can melt faster than the rock. by the way the rock can melt, but it needs a high temp.
Underground molten rock, called magma, does melt some of the surrounding rock.
You can melt butter, chocolate, cheese, and sugar in a pan. Each of these ingredients requires different temperatures and techniques to melt properly.
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.
Igneous rocks-after having the chance to cool down after a melt (metamorphic rocks need pressure as well)
Chocolate begins to soften and melt at around 90-94°F (32-34°C). It is important to store chocolate in a cool, dry place to prevent it from melting too quickly.
Because chocolate would melt.
It really depends on the amount of chocolate you are trying to melt.
The chocolate is easier to melt than the peanut butter filling and because the chocolate is on the outside.
The microwave or the stovetop will melt chocolate the fastest.
dark chocolate
We Melt Chocolate because we like melted Chocolate. Also you dip fruit in once it is melted. You could put it on Ice Cream or Pancakes Waffles. And also it is very nice. So I guess that is why we melt Chocolate.
yes it does
if you melt it
A furnace.
Because the heat has a much larger surface area on which it can act upon to melt the chocolate
The fats make the chocolate melt quickly. A common fat used in chocolate is cocoa butter.
Cause the chocolate would melt. :)