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Q: Why do the puppets have to burn in Charlie and the Chocolate Factory?
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Chocolate will burn at 450.


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Why temper chocolate?

We have to temper the chocolate so it won't burn, seize, or get ruined, and/or shape its self differently than we want and expect it to. So if we temper our chocolate it won't be as likely to burn, seize, or shape unexpectedly the wrong way.


Will chocolate melt faster in water cola or oil?

u cannot melt chocolate in cola.. put it in the microwave check it every 20 seconds and stir it so it doesnt burn or put the chocolate in a pan and put butter in the pan and then put the chocolate in and stir it so it oesnt burn


What can you do with chocolate?

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What is the difference between semi sweet chocolate and milk chocolate?

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What happens when you burn chocolate?

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