What causes chocolate to melt?
In this brief article, we will provide an answer to the question, “What causes chocolates to melt?”. We will further elaborate on the composition, taste and benefits of consuming chocolates.
What causes chocolate to melt?
The main component of chocolate which causes the chocolate to melt is cocoa butter. Thus if cocoa butter is present in less amount, chocolate will take more time to melt.
Dairy, cocoa butter and emulsifiers present in chocolates, all can be melted easily. While melting chocolates, if a tablespoon of coconut oil or vegetable oil is added, melting becomes easier. Thus chocolate melts rapidly and attains a consistent shape.
At what temperature does chocolate melt?
Talking about the optimum temperature for melting chocolates, it is about 86 degrees C. This is low as compared to the average temperature of the human body which is about 98.6 degrees F. Due to this variation, heat being emitted from our hands increases the temperature of chocolates and causes them to melt.
What is the taste of chocolates?
Talking about the taste of chocolates, these have a pleasant taste. Chocolates have an aromatic taste and the presence of caramel in chocolates gives a unique flavor to chocolates. Chocolates can be citrusy, juicy, earthy or bitter depending on the conditions under which these are prepared.
Multiple psychoactive chemicals are present in chocolates. One of these is anandamide which is a neurotransmitter. These help the chocolate to bring bliss and joy to its consumers.
What are some best brands of chocolate?
These are some of the best brands of chocolate.
- Nestle.
- Milka.
- Ghirardelli.
- Cadbury.
- Godiva.
- Ferrero Rocher.
- Hershey’s.
- Lindt & Sprungli.
- Amedei
What are some of the steps in the production of chocolate?
Some steps to follow for producing chocolates are as follows.
Cleaning and roasting
Beans are cleaned thoroughly before roasting. The purpose of roasting is to kill all the infectious agents. Due to roasting, cracking and winnowing become easy as the outer husk gets separated from the inner bean.
Roasting plays a role in enhancing the flavor of chocolate, as it allows certain chemical reactions to take place. Thus the final flavor of chocolate depends on how roasting was carried out.
Winnowing
Winnowing is carried out to remove the shells from around the bean. After winnowing, the key ingredients of chocolate, known as the roasted cocoa nib, are left. The separation of beans is carried out by machines. Thus only nibs are left which are pure cocoa pieces.
Grinding of nib
The grinding of cocoa nibs is carried out to form a paste known as chocolate liquor. Both cocoa solids and cocoa butter are present in chocolate liquor. Its name is given because of the ability to flow cocoa liquor.
The crux of the bean is cocoa liquor. About three hundred chemicals are present in cocoa liquor which provide a unique flavor and aroma to chocolates. The chemical compounds of cocoa liquor are addictive, aphrodisiac and induce euphoria.
Conching
Conching carries out further refining of chocolate through grinding. During conching, some ingredients like sugar, milk powder and some flavors are added. The timespan of conching varies.
It can be from a few hours to one day depending on the manufacturer’s choice. The size of particles in chocolate is determined at the end of this process. The flavor of chocolate also depends on the chemical structure of chocolate which is also determined by conching.
Blending
The blending of chocolate liquor is carried out along with variable quantities of cocoa butter. Besides cocoa butter, other ingredients which are used for blending are sugar, milk, and vanilla. These are blended perfectly in a blender,
Tempering
Tempering is the final process of making chocolates. If this step is not regulated carefully, then some crystals of different sizes can be formed. Due to these crystals, the surface of chocolates become mottled. These crystals also cause the crumbling of chocolates when they are broken.
What are the benefits of eating chocolates?
Some benefits of eating chocolates are as follows:
Helps in the regulation of cholesterol level: The amount of Low-Density Lipoprotein can be reduced by consuming chocolates. This is because of the presence of cocoa flavanols and plant sterols.
Improves cognitive functions: The requirement of energy by different brain parts differs. These energy requirements are met by the flow of blood. This procedure is known as neurovascular coupling, which is well regulated by chocolates.
Good for pregnant women: Pregnant women are advised to eat chocolates. Chocolate causes a positive effect on the development of the fetus.
Heart diseases: One study revealed the association between chocolate consumption and heart health. Chocolate decreases anxiety and thus lowers the pressure on the heart.
Other FAQs about Chocolate that you may be interested in.
Can you freeze After Eight mints?
How Long Does Homemade Chocolate Bark Last?
Why does chocolate turn white?
Conclusion
In this brief article, we have provided an answer to the question “What causes chocolates to melt”? We have further elaborated on the composition, benefits and downsides of consuming chocolates.
