Melting Point of Chocolate
The Point That Matters...
The wonderful melting point of chocolate brings out a special quality in chocolates easily recognized the minute we take a bite.
Chocolate candy makes exquisite gift ideas for almost any occasion, matched only by tantalizing ingredients that release their flavors as it slowly melts in the mouth.
The ingredients themselves each have there own melting points of which affect the overall melt. Sugar, milk, cocoa butter, or other additives vary in proportion depending on company preference.
The biggest factor of all is the company's ability to retain texture, flavor, and melting point. As the solid begins to melt, distinct flavors from the chocolate and other compounds slowly release unique sensations to the palate.
Costs are high for the delicacy of the finer chocolates, and likewise lower costs as the grade of chocolate decreases. In either case, the melting point of chocolate matters.
The cocoa butter crystal melting temperatures vary in chocolates, depending on how tempering methods and accuracy occurs during the melt.
The measure of polymorphic nature of cocoa butter is in scale to tempering chocolate..., with respect to how it melts in the mouth and its stability over time in storage, or on the shelf at the store.
The heating, cooling, and movement during the tempering process can produce six different polymorphic phases depending on the approach taken. The preferred phase is the β (beta) crystal formation (V Form).
As an example, a high-end dark chocolate that is rich in cocoa butter will set best with the preferred crystal V-formation when properly tempered to about 92-93 °F (33-34 °C). This particular crystal formation (when solid) will have a melting point around 90-96.8 °F (32.2-36 °C), or just under body temperature.
Likewise, milk chocolate and white chocolates (Vanilla) set best with β (beta) crystal formation (V Form) when properly tempered to about 88 °F (31 °C), and will also have a melting point around 89-96.8 °F (31.6-36 °C).
The mouth-feel is superb and the chocolates will last for many months in storage, and should continue to have the desired melting point of chocolate right around 89-96.8 °F (31.6-36 °C).
Mom always said to eat slowly and don't gulp! She knows that we get our money's worth by letting our tongue slowly melt the chocolate.
Return from here to Melting Chocolate.
Return from Melting Point Of Chocolate to the Home Page.
Did you know?
After pouring the melted chocolate into the mold, we need to tap them gently.
With both hands on each side of the mold, lift the entire mold with your fingertips about one-2 inches over the counter, and then let the mold drop.
As you repeat this procedure a few times, air bubbles will begin to show up, pop and then disappear.
This helps the overall finish by getting the chocolate to settle completely into the smaller areas of the molds cavity.
It also reduces air bubble introduced while stirring during the melt.