Why Does Chocolate Melt At Different Rates? White chocolate, milk chocolate and sea salt chocolate have lower amounts of cocoa, than the dark chocolate and supreme dark chocolate. As a result, the chocolate containing less cocoa melts faster than chocolate which contains more cocoa because cocoa takes longer to melt. Why does some chocolate not
What Does Adding Coconut Oil To Chocolate Do? We like to combine coconut oil and melted chocolate so that the chocolate hardens faster and a little thicker. The coconut oil makes the chocolate act like a chocolate shell. It’s not essential—and doesn’t add much flavor at all—but we recommend it. How does coconut oil affect
What Chocolate Can You Use In A Chocolate Fountain? What Chocolate do you use for a Chocolate Fountain? Without exception, the finest chocolate for a chocolate fountain is Belgian. You’ll find it is a superior grade that melts very easily at a low temperature which means the sugar it contains won’t burn. Can you use
Why Isn’t My Chocolate Sticking To My Strawberries? The only other trick to making chocolate-covered strawberries is that the strawberries must be very, very dry. If you have any water left from rinsing or any sticky bruised areas, the coating doesn’t “stick” to the strawberry as well. Drops of water can also make your chocolate
What Is The Best Temperature To Temper Chocolate? Your chocolate’s maximum temperature depends on its type and which step in the process you are on. For example, dark chocolate should be melted between 120 and 130°F (50°C and 55°C), while milk and white chocolate should melt at around 105-115°F (40-45°C). What temperature do you temper