Hot Chocolate, its made from boiling water.
the Pacific Ocean does not reach the temperature of boiling water, or no life would survive there.
The higher the temperature the faster the chocolate will melt.
The piece of chocolate with more mass would be at a higher temperature because it requires more energy to raise the temperature of a larger mass compared to a smaller mass, given that both pieces have the same average energy of motion.
Yes, the temperature is typically lower in the morning compared to other times of the day.
The burning temperature of diesel is higher than that of petrol. Diesel ignites at a higher temperature compared to petrol.
Curvature chocolate is a premium version of chocolate ( otherwise known as compound chocolate) it has little or no vegetable oils present in the mix, also the curvature is cooked at a higher and more constant temperature than compound chocolate and cooled at a lower temperature as well.
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.
The main difference between semi-sweet chocolate and dark chocolate is the amount of sugar they contain. Dark chocolate has a higher cocoa content and less sugar, giving it a more intense and bitter flavor compared to semi-sweet chocolate, which has a sweeter taste due to a higher sugar content.
Dark chocolate and bittersweet chocolate both contain a high percentage of cocoa, but bittersweet chocolate has a higher cocoa content and less sugar than dark chocolate. This makes bittersweet chocolate more intense and less sweet in flavor compared to dark chocolate.
Yes. Rigel's effective temperature is 12100 K compared to the Sun's 5778 K.
Starting from the same temperature and for the same amount of heat input, aluminum would wind up with a higher temperature than water because water has a higher heat capacity (it takes more energy to raise its temperature) than aluminum.
A chocolate percentage relates to the ratio of chocolate (usually cocoa) in the products as compared to the amount of all other ingredients also in the product. No chocolate percentage usually means it is white chocolate. Low percentages means milk chocolate, semi-sweet chocolate, bakers chocolate, or similar types. 60% and higher almost always indicates dark chocolate.
In most ovens, the top part typically reaches a higher temperature when cooking compared to the bottom part.