Why does milk chocolate melt fastest in the sun?

Answer 1

There is more "stuff" in it. The crystal structure of Dark Chocolate is more uniform and without interruptions. This enhanced crystal structure takes more energy to break apart and thus melts at a higher temperature. The reverse logic is also true in the case of Milk Chocolate. The crystal structure is less uniform and has more interruptions thus takes less energy thus melts at a lower temperature.
Because milk is buttery and creamy and is less condensed than choclate powder.

Answer 2

Regular chocolate is made by roasting cacao beans and then removing the hulls to expose the nibs. The nibs are then ground into a liquid, called chocolate liquor. If the chocolate solids are removed what you have left is "cocoa butter." It's nothing more than just cacao fat. That is the main ingredient in white chocolate, along with milk solids, lecithin and vanilla flavoring. So, regular chocolate has a large concentration of cacao solids while white chocolate is mostly fat. Fat becomes liquid, very quickly, at low heat.

Answer 3

I have just finished a project on chocolate and am a complete fan of it so don't quote me on this but i believe the only difference between white and milk chocolate vs. dark chocolate is it has little to no sugar, this may be why it melts faster. But I would check other sites for more in depth reasons. hope that helps!!

Answer 4

Because its melting point is at room temperature. Depending on how a chocolate bar or bonbon was 'tempered' by the manufacturer, melting points vary between 63 degrees F (17 degrees C) and 98 degrees F (36 degrees C).

Answer 5

It doesn't, chocolate is chocolate no matter what flavor unless the factory it came from put something in it.

Answer 6

because the milk makes it lighter than other choclates and easier to melt.

Answer 7

milk chocolate melts because it has a very low melting point