What is the science behind melting chocolate?
To make chocolate melt in your mouth, chocolatiers try to maximise the amount of Type V fat crystals in the mixture using a process called tempering. This involves heating and cooling the mixture to melt the different crystal types (which have different melting points) until mainly Type V remains.
How do you test the melting point of chocolate?
Melting point tests Take the temperature of the chocolate, then put the boiling tube into the hot water and start the timer. Stir continuously with the thermometer and record the temperature of the chocolate every 15–30 seconds for about five minutes. Note any other changes.
How can you reduce the melting point of chocolate?
A general rule in melting chocolate: The lighter the chocolate the lower the melting point. White and Milk chocolate melt at about 86-90°F. You should never heat above 110°F or you risk burning the chocolate.
What is the melting point of milk chocolate?
Temperature ranges for melting chocolate
| TYPE OF CHOCOLATE | MELTING TEMPERATURE | TEMPERING TEMPERATURE |
|---|---|---|
| Dark Chocolate | 113 – 120°F (45 – 48°C) | 86 – 90°F (29 – 32°C) |
| Milk Chocolate | 104 – 115°F (40 – 46°C) | 87°F (30.5°C) |
| White Chocolate | 104 – 115°F (40 – 46°C) | 87°F (30.5°C) |
What temp is too hot for chocolate?
Chocolate is very delicate and can become lumpy or grainy if overheated. Do not let dark chocolate get above 115 degrees F. Milk and white chocolates, which are more heat sensitive, should not be heated above 110 degrees F. Use an instant-read thermometer to check the chocolate’s internal temperature while melting.
What happens if you add butter to melted chocolate?
When you are adding butter or oil to chocolate, it is best not to use cold ingredients. This can cause the chocolate to cool too rapidly and then seize or get lumpy. However, adding in small amounts of butter, oil, or even warm cream after the chocolate is melted is not the end of the world.
What happens if chocolate gets too hot?
Overheated chocolate will lose the silky shine of melted chocolate and become thick and muddy. The best way to melt chocolate is to keep the water in a double boiler hot (but not boiling), and to employ a chocolate or instant-read thermometer while melting the chocolate.
How do you set chocolate in hot weather?
Make sure to pack your chocolate in an airtight plastic or Tupperware container to protect it from moisture and other odours. You need it airtight to stop oxygen from oxidizing the chocolate, causing less-than-ideal flavours to develop. And if possible, place it in the door, as this is the warmest place in the fridge.
Can you temper chocolate in summer?
I begged him to teach me how to temper and make chocolate. The day he taught me was in the middle of Melbourne summer, about 100° F. Don’t do this! Anytime you temper chocolate, you want to curry favor with the chocolate gods, by doing so in a cool room.
How long does it take for melting chocolate to set?
3 to 5 minutes