What determines the melting point of chocolate?
The type of chocolate and its ingredients will have an effect on the heat resistance and melting of the finished product. Melting is important for the mouthfeel and taste of the chocolate. In chocolate the fat element forms the continuous phase in which all other ingredients are embedded. Therefore, the melting characteristics of the fat used are of importance to the stability of the chocolate in a tropical climate. The supplier of the chocolate should be able to provide information on its melting point and solid fat contents over a range of temperatures. Melting point This should be at or just above 36 C to ensure that the product melts in the mouth. If the melting point is too high it will result in a waxy mouthfeel and not melt entirely. If the melting point is too low the product may not be stable during storage in the summer or in hot climates. Fats melt over a temperature range and so at any temperature below the melting point the fat is partly in solid form and partly liquid. Cr