The definite point of sugar melting cannot be determined. Therefore, while it may slightly impact the melting of chocolate, the amount of time it effects cannot be answered.
You can do so by heating both, then mixing them together before waiting for it to harden.
It can, yes. More creams or sugars in the chocolate (usually with thus a lower cocoa content) will tend to melt faster.
If you want your melted chocolate to be like chocolate syrup or something, put a TINY BIT of milk with your chocolate. Then microwave.
Sugar makes chocolate sweeter and taste good.
no it melts with more heat or gas!
yeah it actually does
That ingredient would be chocolate.
Chocolate itself is the secret ingredient.
melting chocolate is a good name. it depends if you are talking about what it is called after melting or while it is melting.
yes because if milk gets warm the chocolate will melt by prema at kenmore south state school
cacao is the main ingredient in chocolate.
The melting point of Chocolate Chips is 94 degrees F.
chocolate
85 degrees for milk chocolate 92 for dark chocolate
The melting point of chocolate is 25"C
Cocoa beans are the main ingredient in chocolate.
The most common would the one the main ingredient for chocolate which is Cacao beans.