Melting Point Of Chocolate
Melting Point Of Chocolate. Many of the commercial chocolate bars, such as the wartime Hershey's Tropical Bar use chocolate that incorporate these techniques as do the Nestle Toll House morsels. Using high heat is very risky and the most common cause of grainy and/or lumpy chocolate.
But this is the point when the chocolate starts melting.
Similarly, in chocolate, the cocoa butter or fat molecules also undergo phase changes as the temperature changes.
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In the first video Professor Brian Cox joins a teacher to find out how to set up and run an investigation to find out the time it takes for different types of chocolate to melt. The melting point of chocolate can be affected by many things including the quality of the cocoa bean, how it was processed, how the chocolate was tempered and even the particular ingredients used to produce it. Ensure working temperature is within the correct range to avoid over crystallization, using a heat gun to gently warm if needed.
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Douglas Crumb
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