Are chocolate brands taking countries temperatures into account?
Today is an unsually hot day where I live in France, we are reaching 40°C in some cities.
As I grabbed a KitKat out of its bag, I noticed that it was completly melted. It's 35°C in my appartment.
It made me wonder: Does hot countries like Mexico, Spain or Algeria have chocolated products specifically designed to be more heat resistant ?
And how would you achieve something like that ?
Best Answer
It's simple: people in hot countries eat dark chocolate. In Southern Italy, chocolate is dark as coal and almost as hard. Mexican chocolate classically contains only cocoa, sugar, and spices.
Well-tempered dark chocolate, without dairy products, wax, or other additives with low melting points, melts at a higher temperature than your Kit-Kat does.
Per Gizmodo
Dark chocolate has a higher percentage of cocoa in proportion to milk fat, so it has a higher melting point. Dark chocolate melts in your mouth; milk chocolate is much more likely to melt in your hand.
Pictures about "Are chocolate brands taking countries temperatures into account?"
What temperature is safe for chocolate?
Never heat above 120\xb0F for bittersweet or semisweet chocolate. If tempering milk or white chocolate, avoid heating above 110\xb0F. This will sacrifice chocolate flavor. Any water will cause the chocolate to seize.Does chocolate melt in hot countries?
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Two different heat flux mechanisms take place in the chocolate container: conduction through the chocolate and free convection at the wall exposed to the air or to the melting ice [6].What temperature does chocolate turn into a liquid?
Chocolate Melting Temperature:Dark chocolate \u2013 115 degrees F. Milk or white chocolate \u2013 110 degrees F. Personally, I find that it is best to just melt the chocolate until it almost melts; then remove from the heat source and stir until all of it is melted.Chocolate Top Import \u0026 Export Countries In International Market
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