Melting Point of Chocolate, History, Interesting Facts

The Fascinating History and Melting Point of Chocolate

Chocolate Melting Point?

Chocolate has been called the food of the gods. It was first cultivated in Mexico and South America and the cacao bean has been grown there for at least three thousand years.

Specific archaeological evidence dates to around 1100 BC and was found in Honduras. The bean was first made into a drink. Solid chocolate wasn't developed until much later when the bean traveled to Europe.

While it is a bit unclear who invented the process, it is know that a Dutch family created the first machine that allowed chocolate bars to be mass produced. Until that point, things like the melting point of chocolate weren't even known. They later sold their secret to the Cadbury brothers.

Raw cacao seeds are extremely bitter and must be fermented before they are edible. After fermenting, the beans are cleaned, dried and then roasted. The cacao is then separated into chocolate liquor and cocoa butter. From these two components come the three standard types of chocolate.

Cocoa butter is what is used to create white chocolate, which gets its lack of color from the fact that there is actually no cocoa solids in it at all. The cocoa butter is also what is responsible for determining the melting point of chocolate. Milk chocolate has milk fat and sugar added to the cocos solids for a milder, more creamy flavor.

Dark chocolate has the most cocoa solids and the least sugar. It also has the most health benefits. Dark chocolate is high in antioxidants and it has been indicated that it can protect against things like heart disease and promote good circulation. Chocolate has also been considered an aphrodisiac for centuries.

Most people don't realize that the melting point of chocolate actually depends on the quality and processing methods used.

The best chocolate is tempered to what manufacturers call a type V and begins to melt at around 94 degrees. This completely makes sense when you consider that is around normal body temperature.

Just right for melting in your mouth. Of course, throwing chips or chunks into chocolate chip cookies is easy, but anytime that you melt chocolate such as to not overheat the mixture.

It should always be accomplished with a double boiler over low heat. Chocolate that is overheated can "seize" or separate back into cocoa butter and cocoa liquor, making it unusable. You can also melt chocolate in the microwave. Heat in short bursts, checking and stirring frequently.

Chocolate has a long and rich history and will continue to offer enjoyment and benefits to mankind. If you want to learn more about this food for the gods, consider taking a tour of the Hershey factory.

Watching the process unfold is fascinating and they give free samples!