How Does The Type Of A Chocolate Bar Affect The Melting Point Of The Chocolate?

The melting point of a bar of chocolate depends on the form in which the fats present in cocoa butter crystallise. This process is called tempering and the fats present in the cocoa butter crystallises by a method which is known as polymorphous crystallisation. The process of tempering ensures that only the best form of crystals is present. Each of the six different forms of crystals has different properties.

Type I crystals melt at a maximum temperature of about 17 degrees Centigrade or about 63 degrees Fahrenheit. At this temperature, the chocolate gets soft and crumbly and melts too easily. Type II crystals melt at a maximum temperature of about 21 degrees Centigrade or about 70 degrees Fahrenheit. At this temperature, the chocolate gets soft and crumbly and melts too easily. Type III crystals melt at a maximum temperature of about 26 degrees Centigrade or about 78 degrees Fahrenheit. At this temperature, the chocolate gets firm, has a poor snap and melts too easily.

Type IV crystals melt at a maximum temperature of about 28 degrees Centigrade or about 82 degrees Fahrenheit. At this temperature, the chocolate gets firm, has a good snap and melts too easily. Type V crystals melt at a maximum temperature of about 34 degrees Centigrade or about 94 degrees Fahrenheit. At this temperature, the chocolate gets glossy and firm, has the best snap and melts closest to the body temperature, namely 37 degrees Centigrade. Type VI crystals melt at a maximum temperature of about 36 degrees Centigrade or about 97 degrees Fahrenheit. At this temperature, the chocolate gets hard and takes weeks to form.

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