Why does chocolate melt faster under heat?

Answer 1

Chocolate melts because of the temperature around it, therefore, if you put chocolate in the fridge or freezer it doesn't melt, but if you hold it in your hand of put it in the microwave, it does.

Answer 2

Heat breaks bonds that hold molecules together. It also begin to loosent he bonds and emulsify fats. Fats that are solids at room temperature turn to a liquid with heat.

Answer 3

Chocolate contains butter fat. The butter fat melts at a relatively low temperature.

Answer 4

Chocolate's cocoa butter melts easily under heat. It is solid at room temperature due to its saturated fat content. However, the fats will lose their structure easily through heat.