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Why does dark chocolate melt slower than milk chocolate?
The melting point of chocolate depends on its composition. Dark chocolate contains a higher percentage of cocoa solids than milk chocolate. Cocoa solids have a higher melting point than milk solids. This is why dark chocolate melts slower than milk chocolate.
The exact melting point of chocolate depends on the specific ingredients used. For example, chocolate with a higher percentage of cocoa butter will have a lower melting point than chocolate with a lower percentage of cocoa butter.
On average, dark chocolate melts at around 95 degrees Fahrenheit, while milk chocolate melts at around 88 degrees Fahrenheit.
Cheesecake Recipes
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