Chocolate melts because it contains crystalized sugars, butter, and milk, some of them being liquids at or just above room temperature. As the temperature heats up, the bonds that hold the chocolate bar together loosen up or break apart. This causes the chocolate to weaken and melt.
Commercial chocolate often contains emulsifiers that keep the chocolate solid at room temperature (68 to 72°F, about 20°C). However, on a warm day, or exposed to body heat, it melts.
it melts in your hand because your hand has heat causing the chocolate to melt.
182 chocolates
The word chocolates is a common plural noun. It needs no apostrophe.If chocolates has a possession, it needs an apostrophe.The chocolates' flavor was enticing.The chocolates' dark color contained cocoa.
Daisy initially had 10 chocolates. After giving away 5 chocolates to the kids, she has 10 - 5 = 5 chocolates left. Therefore, Daisy has 5 chocolates remaining.
He makes the best chocolates in Israel.
Purdy's Chocolates was created in 1907.
Webers chocolates was created in 1914.
Haigh's Chocolates was created in 1915.
Whetstone Chocolates was created in 1967.
Bonnat Chocolates was created in 1884.
The top ten chocolate brands in the world are Noka, Richardt Chocolates, Neuhaus Chocolates, Godiva Chocolates, Guylian Chocolates, Hershey's, Thorontons Chocolates, Lindt, Ghirardelli and Ferrero Rocher.
The chocolates that have been tested on animals are dark chocolates which contain flavanol. The flavanol is found in coca beans.