Tag: Chocolate tempering

According to scientific analysis, the fat content and emulsifiers are what truly define the composition of a meltable chocolate product. This makes understanding what are the ingredients in dark chocolate melts essential for bakers looking for predictable results, as their formula is specifically designed for convenience and a smooth finish.

Did you know that the melting point of cocoa butter is slightly below human body temperature, which is why chocolate melts in your mouth? The common query, **is chocolate bad for temperature**, reveals a fundamental misunderstanding—it's temperature that is often bad for chocolate's quality.

According to chocolate experts, the most common reason for spotting on chocolate is a harmless phenomenon called "chocolate bloom," which affects the appearance but not the safety. This happens when chocolate isn't stored properly, causing the fat or sugar to rise to the surface and create a mottled look. So, why do my M&Ms have spots on them?