melt chocolate and mix it in with the rest of the ingredients. Determine how much chocolate to use by how chocolaty you want it to be
If a frosting recipe has butter in it, use the butter. Oil will change the consistency and not taste good.
It normally would only change the texture.
Partly physical, partly chemical. Melted butter has different chemical properties than solid butter. The melting process, as with chocolate, is not reversible. Proteins in the butter can become denatured, and isomerization of lipids to trans fats occurs. Phase change is a common example of physical change, but chemical change also occurs in this case.
Ice melting is the phase change of solid ice into liquid water due to an increase in temperature, whereas chocolate melting is the phase change of solid chocolate into liquid chocolate also due to an increase in temperature. The main difference is that ice melting is a pure substance changing phases, while chocolate melting involves a mixture of ingredients such as cocoa butter, sugar, and milk solids.
Cocoa is an ingriedient in chocolate. It is a refined dry powder made from the cocoa bean. The cocoa butter has been remove from it. Chocolate includes cocoa, cocoa butter, sugar, milk, and other ingridients. As the proportions change in the chocolate mixture, it is possable to derive various types of chocolate, like bitter, semi-sweet, dark, and milk chocolate.
It depends on what you are making
Carob cookies can be baked in the same manner as the equivalent cookie made with cocoa or chocolate. It is not necessary to change the baking temperature or time. Additions such as extra vanilla or flavored frostings can minimize the different taste some people notice when carob is substituted for chocolate.
Butter can be melted.
Melting of butter is a physical change.
Butter can have a change of state because it can go from being a solid to a liquid if you melt it.
Melting butter in a frying pan is a physical change. The butter undergoes a physical change from solid to liquid when heat is applied. The chemical composition of the butter remains the same.
Clark's (UK) has an amazing NO NUT Chocolate spread just like Nutella is coming out with a NO NUT Peanut butter! Everything of theirs is all-natural and delicious! It is available now at Sainsbury's.