Chocolate- the only ingredient that blends well into every dessert. This sweet goodness made from the cocoa seed of a cocoa tree that is truly nature’s finest. This delicious treat comes in many forms like bars, cakes, ice creams, truffles, cookies, etc. to name a few.
Most forms of desserts that require chocolate need it to be in the melted form. While melting chocolate might seem like an easy job, it is much more difficult than one might think. The chocolate must be heated to a perfect temperature and has to be handled with utmost precision to get the consistency just right. This also ensures that the chocolate does not seize up, that is, become rough, gritty and pasty.
While an expert chocolatier would know how to work with these chocolates. Amateurs often have a hard time getting the consistency right.
There are various kinds of chocolates. These are dark, milk and white. Dark chocolate is made up purely of cocoa butter and cocoa solids. On the other hand, milk chocolate is made up of cocoa butter, cocoa solids, and milk solids whereas white chocolate is made entirely of milk solids and cocoa butter.
It is the ingredients of the chocolate that determine the speed at which they would melt. Dark chocolates melt the slowest due to the high quantities of pure cocoa in them. Cocoa butter melts at 38 degrees Celsius making the chocolate stay solid at room temperature but melt in the mouth.
The next chocolate that melts slower than white but faster than dark is milk chocolate. The speed at which milk chocolate melts depends on the ratios of cocoa solids to milk solids present in them. Different variants of different types of milk chocolate melt at different temperatures and speeds.
And lastly, white chocolate that comprises of milk solids and cocoa butter melts the fastest due to the absence of pure cocoa in them. The cocoa butter and milk solids melt quite easily making white chocolate the one that melts faster than all the other chocolates.
An ideal way to melt chocolates would be in a double boiler or for quick melting, one can use the microwave. Using the microwave can be tricky as it is easy to burn chocolates in it due to the high temperatures.
As we can see, the speed at which chocolate melts is dependent on the amount of pure cocoa content present in the chocolates. Who knew melting chocolates would have a science behind it?
For more details regarding all things in chocolate, one can visit www.bruggechocolates.in.