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Why chocolate melts at room temperature

Posted by BeeTee's Melt on

Chocolate is a delicious treat that many people enjoy. But have you ever wondered why chocolate melts easily at room temperature?

Why the chocolates melt at room temperature is a question that has puzzled people for centuries: why does chocolate melt at room temperature? After all, it’s made of cocoa butter, which is solid at cooler temperatures. So what gives?

In this blog, we will explore the reasons why chocolates melt at room temperature and offer some tips on how to prevent it from happening.

Makeup of the Chocolate

Chocolate is a confectionary and it is made of cocoa beans, cocoa nibs, cocoa butter, and sugar. And it may also contain allergens like Nuts and flavors.

The cacao beans are first roasted and then crushed to make cocoa nibs. These cocoa nibs are then combined with other ingredients like cocoa butter, sugar, etc., to make the chocolate that we know and love.

The cocoa butter present in the chocolate is what gives it its smooth texture. Cocoa butter is a type of vegetable fat that is extracted from the cocoa bean. It is also used in cosmetics and as an ingredient in some types of food, as well as being used for making chocolate.

In addition to cocoa butter, chocolate also contains sugar and milk powder.

Which chocolate melts faster- Milk Chocolate or Dark Chocolate?

The answer to this question is quite simple. Dark chocolate melts faster than milk chocolate.

This is because dark chocolate has lower fat content than milk chocolate. The cocoa butter in dark chocolate is also more finely ground, which allows it to melt faster.

Milk chocolate contains more milk solids, which raise the melting point of the chocolate and make it more resistant to melting.

Now that we know a little bit about the makeup of chocolate, let’s take a look at why it melts so easily at room temperature.

Why does chocolate melt easily?

The answer lies in the way that chocolate is structured. The following are the reasons why the chocolates melt easily,

Cocoa Butter

The reason why chocolate melts easily at room temperature is that it contains cocoa butter. When the chocolate is exposed to heat or sunlight, the cocoa butter starts to melt.

Cocoa butter has a melting point of around 93°F (34°C). This means that it will start to melt at body temperature and above. The melting point of chocolate itself is lower than this, at about-90°F. So when you hold a piece of chocolate in your hand, the heat from your body starts to melt the cocoa butter.

Fat

Cocoa butter is a type of fat that is solid at room temperature but starts to melt around body temperature. This causes the chocolate to become soft and gooey. If the temperature gets too high, the chocolate will start to liquefy.

Absorbs Moisture

Another reason why chocolate melts at room temperature is that it is an oily substance. The cocoa butter in chocolate makes it prone to absorbing moisture from the air, which can cause it to melt.

Molecules

Cocoa butter is a type of fat that is solid at colder temperatures but melts when it reaches around 90 degrees Fahrenheit. This happens because the molecules in the cocoa butter are arranged in such a way that they can move around more easily when the temperature is higher.

Humidity

Another reason why chocolate melts at room temperature is that it is sensitive to changes in humidity.

One of the reasons chocolate melts at room temperature is because it is a compound made of two different types of fat. Cocoa butter, the main ingredient in chocolate, is solid at cooler temperatures, while other ingredients like sugar and milk are liquid. When these ingredients are combined, they create a product that has a lower melting point than any of its individual parts.

Sugar

Sugar has a higher melting point than cocoa butter, but it will still melt at room temperature if the chocolate is exposed to heat for an extended period of time.

Milk Powder

Milk powder has a lower melting point than sugar, so it will contribute to the chocolate’s meltdown even faster.

And since the sugar and milk powder are also present in the chocolate, they start to dissolve as well. This causes the chocolate to soften and eventually melt.

All of these factors combined are what make chocolate so susceptible to melting.

Tempering of chocolate and its impact on the melting of Chocolate

Tempering is the process of heating and cooling chocolate to stabilize the crystals of cocoa butter. Untempered chocolate has a dull color, and can have a streaky or grainy appearance. It is also more difficult to work with, as it is softer and more likely to melt.

Tempered chocolate, on the other hand, has a shiny appearance and a snap when you break it. It is also less likely to melt in your hands, which makes it ideal for working with.

The process of tempering chocolate helps to ensure that the cocoa butter crystals are stable and that the chocolate will have the desired texture and flavor.

Chocolate that has been tempered correctly will melt slowly and evenly, without being too soft or too hard.

While tempering chocolate is not essential, it can help to ensure that the chocolate does not melt too easily.

 

Tempering of Chocolate

Tempering chocolate can be done using a variety of methods. The most common method is to melt the chocolate using a double boiler and then cool it slowly while stirring constantly.

Another method is to melt the chocolate and then pour it onto a cold surface, such as a marble slab or countertop.

Once the chocolate has cooled and reached the desired temperature, it can then be used for dipping, coating, or molding.

Tips for Tempering Chocolate

-Chocolate should be melted slowly and carefully, using low heat.

-Stir the chocolate frequently while it is melting, to prevent it from scorching.

-Be sure to monitor the temperature of the chocolate closely. If it gets too hot, it will start to melt.

-If the chocolate is too thick or cool, you can heat it briefly in the microwave or over a double boiler.

-When tempering chocolate, it is important to use a thermometer to ensure that the temperature is correct.

-The chocolate should be tempered at a temperature of around 90 degrees Fahrenheit.

-The process of tempering chocolate can take some time, but it is worth it for the improved results.

Tips on how to prevent Chocolate from melting

There are a few things that you can do to prevent your chocolate from melting.

Storage

One way is to store your chocolate in a cool, dry place. If you are going to be storing your chocolate for an extended period of time, consider storing it in the fridge or freezer.

Avoid Heat

Another way is to avoid exposure to heat and sunlight. If you are going to be transporting your chocolate.

There are several ways to prevent chocolate from melting at room temperature. One is to keep it in a cool, dry place where there is little humidity. You can also store it

Wrapping

Wrapping in an airtight container or wrapping it in foil or plastic wrap. And if you are going to be carrying it with you, make sure to keep it in a cooler or insulated bag.

Insulation

Another way is to avoid exposure to heat and sunlight. If you are going to be transporting your chocolate, try to do it in a cooler or insulated bag. You can also store it in the fridge or freezer.

Summary

In conclusion, there are many reasons why chocolate melts at room temperature. One of the main reasons is that it is made from two types of fat: cocoa butter and sugar.

Cocoa butter has a lower melting point than sugar; however, both will still melt when exposed to heat for an extended period of time. It's important to keep your chocolate cold in order to prevent this process- you can store it in the fridge or freezer!

If all else fails, wrap your chocolate uptight with foil or plastic wrap before transporting it so no one gets their hands messy while trying to eat some delicious treats!

Making of Chocolate Science of Chocolate

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