White chocolate is not chocolate, it is cocoa butter and has a lower burning point than chocolate. Depending on the microwave settings you may have caramelized (burnt) the sugar in the cocoa butter. You should use a lower microwave setting and do it in smaller increments to see if it melted but not burnt..
Chocolate can be mixed together with many different colors- like if you have a white cake mix and you put food coloring into it, it will turn into whatever color (or sort of like that color) you put into it. So, not all chocolate is brown.
Dye it with an ash based brown, the ash will cancel out the red and give you a nice chocolate brown depending on how dark of brown you choose.
Chestnut brown contacts.
Chocolate turns white when it is not stored at the right temp-it is not always necessarily bad.
You bleach it.
No it can not,but it can turn white or become soft in vinegar.
Milk chocolate can turn white due to a process called "bloom," which occurs when fat or sugar rises to the surface, often due to temperature fluctuations or improper storage. This white appearance is typically harmless and does not affect the chocolate's taste. While the bloom can be removed by gently melting and re-tempering the chocolate, it is generally best to consume or use the chocolate as is, since the texture may still be affected.
yes if you put the candy bar in the microwave and set to 60 sec it will turn into liquid.
Sugar.
Too much water can turn white pine needles brown. This is especially true in areas with poor drainage conditions and lots of rain.
wht are the pysical characteristics of the chocolate hills
the microwave will get really hot