In most cases when chocolate is produced, it is melted to 45 °C (113 °F).
chocolate
Dark chocolate generally contains the highest levels of theobromine compared to milk chocolate and white chocolate. The higher the chocolate percentage, the more theobromine it typically contains.
Milk chocolate tends to melt faster than dark or white chocolate due to its lower cocoa content and higher sugar and milk fat content. The lower melting point of milk chocolate makes it more prone to melting quickly when exposed to heat.
specific heat capacity
Water has much higher specific heat than lead. All metals have fairly low specific heat values.
poo in a pot and then heat it to 6000 dgrees and ten place the chocolate in the pot and melt
Dark chocolate, having the lowest fat content, would melt slowest in a pot or pan. However, if the chocolate was left lying in the sun, the results might be different. Dark colors absorb heat from the sun faster than light colors, so dark chocolate might melt a little faster than usual.
According to some people milk hershey's chocolate melts 1st but actually dark chocolate melts 1st.Dark chocolate melts first because it is not made with milk,sugar,and other things that are put in milk chocolate.
All chocolate brands and types are different. Ask a specific brand and type, for example: Ghirardelli Dark Chocolate Square.
This depends on the specific recipe of each chocolate.
dark chocolate
Sequoia's favourite type of chocolate id dark mint or just dark chocolate.
milk chocolate then white chocolate and then it's dark chocolate
Dark chocolate was invented in 1593
i think its melts faster in the oven because it has faster heat waves
i like dark chocolate best :)but i like milk chocolate ;J
You simple have to add milk to the dark chocolate to make the white chocolate.