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What temperature does chocolate melt?
Suppose you purchased chocolate in the summer. You might have had the unpleasant experience of opening up your delectable treat only to find it melted and stuck to the packaging. Or perhaps you ordered chocolate to be delivered to you and opened the package to find a chocolate catastrophe; you might be scratching your head wondering at what temperature does chocolate melt?
Chocolate is a sensitive food item that can melt quickly. The melting point of chocolate is around 86 and 90 degrees Fahrenheit, just below the human body temperature. Which is why chocolate melts in your hands and if the chocolate gets left in a warm environment for too long, it can start to melt and become unusable.
For this reason, it's important to store chocolate in a cool, dry place and avoid exposing it to heat or direct sunlight. If you need to melt chocolate for a recipe, do so slowly and carefully, using a double boiler or a low-heat setting on your stovetop. You can enjoy delicious chocolate without worrying about it melting with care and attention!
Chocolate can be melted in several ways, including using a microwave, double boiler, or even placing it in a warm environment. When chocolate is melted, it can be used for various purposes, including making chocolate sauce, chocolate fondue, or chocolate candy.
If you want to melt chocolate for one of these purposes, it is important to use the correct melting method. If you use too much heat, the chocolate will burn and become bitter. On the other hand, if you do not use enough heat, the chocolate will not melt properly and will be clumpy.
Ways to melt chocolate intentionally:
Double boiler: The best way to melt chocolate is to use a double boiler. A double boiler is a pot that has two compartments, one on top of the other. The bottom compartment is filled with water, and the chocolate is placed at the top.
The water in the bottom compartment is heated, and the heated water melts the chocolate in the top compartment. This method of melting chocolate is slow and gentle, so it does not burn the chocolate.
Microwave: Another way to melt chocolate is in the microwave. Microwaving chocolate is faster than using a double boiler, but it can be easy to burn the chocolate if you are not careful.
To melt chocolate in the microwave, place the chocolate in a microwave-safe bowl and heat it on high for 30 seconds. Remove the bowl from the microwave and stir the chocolate until completely melted.
If the chocolate is not completely melted, return it to the microwave and heat it for an additional 30 seconds until done.
Once the chocolate is melted, you can use it for a variety of purposes. If you are making chocolate sauce, chocolate fondue, or chocolate candy, be sure to follow the recipe directions carefully so that you do not burn the chocolate. You can also read our guide How to melt chocolate: The best three ways
Storing Chocolate
You should store Chocolate in a cool, dry place. However, you can store chocolate at room temperature, in the refridgerator or freezer.
When storing chocolate, be sure to keep it in an airtight container. Chocolate that is exposed to air will start to oxidize and turn white over time. Chocolate also will pick up odors of other foods stored in the same refridgerator. If you are storing chocolate for a long period, it is best to wrap it in foil or place it in a zip-top bag. This will help to keep the chocolate from absorbing any moisture from the air.
Chocolate that has been stored properly can last for several months. However, chocolate exposed to heat or light will start degrade and not taste as good over time. If you are unsure how long chocolate will last, it is best to use caution and consume it within a few months.
For more tips, you can read our guide How to Store Chocolate for Optimal Flavor and Quality.
Uninteltional Melting
If your chocolate melts unintentionally, there are still ways to use it! For example, you can rework melted chocolates to make the chocolate sauce, chocolate fondue, or chocolate candy.
To make the chocolate sauce, reheat the melted chocolate until it is smooth and pourable. Then, use it as you would any other type of chocolate sauce.
To make chocolate fondue, dip pieces of fruit or other food into the melted chocolate. Unless The chocolate gets re-tempered, it probably won't harden as it cools, but its still a delicious and decadent treat.
To make chocolate candy, retemper the melted chocolate, pour it into molds, squares or clusters, and let it cool. Once hardened, you can enjoy it. You can also use it to make a ganache center for truffles by adding cream.
So now you know, the melting point of chocolate is around 86 and 90 degrees Fahrenheit. This means that if you store your chocolate in a warm place or hold it in your hand for too long, it will start to melt. We hope you have enjoyed this article on the science of chocolate. Please consider sharing on your social media feeds so others can learn about the fascinating world of chocolate!
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