You should be aware of how temperature and different melting methods (adding warm milk, double boiler, microwave, ect.) affect the different types of chocolate, like milk, dark, white, bitter-sweet, and semi-sweet. You should also know how to safely handle the ot chocolate and other hot and potentially dangerous materials. Know how to properly temper chocolate, too.
I'm working on a chemistery project which is due on 2/19/09. I need to know the chemical melting point for ibuprofen and the melting point. Also I need to know if it has a distinct order.
You can prevent chocolate from melting by putting it in the refrigerator. You could also put the chocolate in the freezer.
40g of liquid chocolate. To find the volume you need to know the specific density of the chocolate.
Chocolate starts melting at 90F. So not much more than than that temperature. Otherwise you'd risk it just burning.
i don't know how but does anyone know please i need to knowThanks
Chocolate chips have sugar and other ingredients in them. Bakers squares are usually just pure unsweetened chocolate. You could probably substitute but need to adjust sugar in your recepie.
You don't need to know anything you just be yourself
Hah! No, we know all we need to know about her!
Whatever you wish to know. Unless you are involved with sailing then you do not need to know anything.
please answer this question. im in 6th grade and i need to think of a good science fair project. Please answer this..............i need help,?heyy look this is a real answer the fastest melting chocolate is milk chocolate believe me i need it to .What i am doing for science fair is Which chocolate Melts The Fastest?
It is one tablespoon of shortening per standard bag of chocolate chips. Be very careful not to allow any water in the chocolate, or it will seize and no longer be usable. Dry bowls, spoons, cups, pots, and any other utensils out very well before starting.
Nope! You need the real solid chocolate, or else it will just be nothingness, I guess. Try chocolate bars, or even make hot cocoa and freeze it! VOILA! Anything but plain cocoa will work!