How can heating melt chocolate?

Just heat it directly. The temperature of melting chocolate generally does not exceed 32℃. If the temperature is high, chocolate will vomit milk. Cutting chocolate into small pieces is easy to produce particles when it melts, so just cut chocolate into small pieces. But be careful not to get wet when melting chocolate.

Pick:

1, read the composition

Chocolate with high cocoa butter content is relatively more beneficial to human health.

Step 2 look at the appearance

Good chocolate has a neat shape, bright, smooth, delicate and uniform surface, and no bubbles (pores) after crushing. Pure chocolate is brown; Top-grade pure chocolate is the same color as cocoa beans and is reddish brown; Milk chocolate is slightly lighter in color and golden brown; White chocolate is generally milky yellow.

Step 3 look at the melting point

This requires us to do an experiment. First, we pour in two cups of hot water, put the chocolate instead of cocoa butter and the chocolate with high cocoa butter content into two hot water cups respectively, and shake them. We will find that cocoa butter melts faster. This is because the melting point of cocoa butter is about 15 to 18 degrees, so it is solid at room temperature and will melt at the entrance.