Chocolate melts since it includes cocoa butter, the fat extracted in the cocoa bean. Cocoa butter is actually a complicated fat with polymorphic properties. Which is to say, cocoa butter is comprised of six distinct crystal types that turn into fluid when exposed to heat. As soon as chocolate is removed from heat, the crystals within the cocoa butter will "reform," permitting the chocolate to solidify -- even at space temperature.The Art of Tempering
Melting chocolate is frequently known as "tempering." The melting point of cocoa butter is about 36 degrees Celsius (97 degrees Fahrenheit), that is proper about physique temperature. To prevent scorching chocolate, most cooks melt chocolate within a double-boiler, not above 117 degrees Fahrenheit. If chocolate is melted also rapidly at a higher heat (above 120 degrees Fahrenheit), the fats and also the solids will separate, as well as the chocolate will darken and turn out to be crumbly.
Obstacles to Tempering Chocolate
You'll find two items that might slow the tempering method. The initial will be the ratio of cocoa butter to cocoa solids. A dark "gourmet" chocolate bar may possibly include as much as 80% cocoa solids. The addition of milk also impacts the point at which chocolate starts to melt. Even though milk chocolate seems far more pliable than dark chocolate; the crystals in milk fat are incompatible with these in cocoa butter and melt at a various price.