"Good" chocolate melts at around 34 degrees celcius.
This is what most chocolate manufacturers aim for and requires predominance of grade 5 fat crystals in the chocolate.
This melting point is no accident. A large part of chocolate design is to allow the chocolate to survive usual room temperatures but still melt in the mouth.
The melting point of fat is a relatively low melting point of 184 degrees Fahrenheit. Once it is melted it changed from a solid to a liquid in the form of oil.
The temperature at which the matter goes from a solid state to a liquid state.
for good chocolate about 34 degrees Celsius :)
Chocolate does not have a sharp melting point, it softens and melts over a range of temperature, this is true for amorphous solids, for example glasses.
Andreas Celsius discovered water's melting point (0 degrees Celsius) in 1742.
what is an answer inside of a question? p.s. it's about 97 degrees Fahrenheit
Chocolate doesn't have a boiling point. Boiling point is defined as the temperature at which the vapor pressure of a liquid equals the environmental pressure surrounding the liquid. Chocolate is not a liquid.
The melting point of Chocolate Chips is 94 degrees F.
The melting point of chocolate is 25"C
85 degrees for milk chocolate 92 for dark chocolate
The recipe said to heat the chocolate until its melting point.
Chocolate is a mixture and so does not have a unique melting point: it is between 30 and 32 deg C.
for good chocolate about 34 degrees Celsius :)
White chocolate melting point is 84-87 degrees
yukijmytjkj
Chocolate is a mixture and therefore doesn't have a well defined melting point. The temperature at which any given block of chocolate melts depends upon its composition.
yes absolutely.......
fat, calories, and the amount of milk in it.
42-47