Understanding the melting points of different chocolates

Chocolate is one of the most used ingredients in making sweets, cakes, cookies and desserts. One can even repeat the recipe by using different kinds of chocolates to give it a different taste. But changing the chocolate doesn’t mean that the whole procedure will be the same. Every chocolate has its own norms of usage. Using chocolate can be a bit tricky, whether you use UK chocolate or any other kind of chocolates. We can add a chocolate in a recipe after melting it. And one of the most common problems the people face when they are working with chocolate is that they fail to understand the melting point of different chocolates. And if the chocolate is not melted properly, then it will harm its chemical content, taste and look. This is the main reason behind the fudge that does not sets right, sticky and thick frosting with lumps, cookies that are not crispy and delicious, and the glaze that remains runny even after chilling for hours etc.

The working procedure and melting point of chocolates changes with its type. Dark chocolates are hard, but melts quickly; milk chocolates need very less time for melting and butter chocolates are much trickier to work with. Here are the tips to guide you

The chocolate melting point

The melting point of chocolate is lower than human body temperature. That’s why the chocolate melts when we hold it for some time. The melting point of a chocolate is between 86 and 90 degree Fahrenheit. But this is the point when the chocolate starts melting. For making a smooth texture of chocolate it is advisable to melt it at 104 degree Fahrenheit’s. In commercial companies they have state of the art culinary thermometers to ensure that the temperature never goes event a fraction higher than 115 degree Fahrenheit.

According to the research the melting point of unsweetened dark chocolate is the lowest I.e. 40 degrees Celsius. The white chocolate is having the melting point of 44 degree Celsius and the milk chocolates melts at 45 degree Celsius.

Never melt chocolate on stove with direct heat or in the microwave oven. The best way to melt chocolate is by using the double boiler method.


Author’s bio: She is a world renowned chef who specializes in baking and confectionary. Having several years of experience in this field, she contributes interesting articles to the website http://www.expressgiftservice.co.uk and many others.

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