Make chocolate with a high melting point?

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Is there something that can be done to chocolate which will raise its melting point?

I ask because this question wanted a way of getting space dust into a cake, which might be able to be done by encasing it in chocolate chips, but to have the best chance of success the chocolate needs to have a higher melting point. So can this be affected, and if so by what?



Best Answer

Chocolate chips made for baking have a higher melting point.

The typical tricks used by chocolate manufacturers is to change the viscosity of chocolate by adding a gel like xanthan gum or glycerine. The other trick is to incorporate more water into the chocolate with the aid of an emulsifier such as lecithin. All these techniques are hard to do at home as they require many hours of stirring the chocolate to avoid grittiness. Patents often give recipes.

One can buy chocolate with higher melting points. Callebaut Volcano melts at 55°C, the highest melting point for a commercial chocolate that I know of, but is not yet on sale. Many of the commercial chocolate bars, such as the wartime Hershey's Tropical Bar use chocolate that incorporate these techniques as do the Nestle Toll House morsels.




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Which type of chocolate has highest melting point?

Dark chocolate has a higher percentage of cocoa in proportion to milk fat, so it has a higher melting point.

What affects the melting point of chocolate?

The mixture of ingredients in chocolate recipes affects the melting point of the finished product. For example, adding milk to dark chocolate to make milk chocolate lowers the melting point. Dark chocolate with 85% or more cocoa solids doesn't begin to melt until around 46\xb0C.

How can I make my melting point higher?

The stronger the intermolecular forces are, the more energy is required, so the higher the melting point is. Many intermolecular forces depend on how strongly atoms in the molecule attract electrons \u2014 or their electronegativity.

Does chocolate have a high melting point?

A general rule in melting chocolate: The lighter the chocolate the lower the melting point. White and Milk chocolate melt at about 86-90\xb0F. You should never heat above 110\xb0F or you risk burning the chocolate. Dark chocolate on the other hand, has a melting point of about 90-96\xb0F, and can be heated to 115\xb0F safely.




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