155°F
90. dgrees
dark chocolate
Milk chocolate contains more fat, milk / milk fats / milk solids, and sugar, while dark chocolate contains a higher percentage of cocoa powder in it. The milk and fats are what melt at a lower temperature. Since dark chocolate has more cocoa powder and less fats, it will take longer to melt.
Milk Chocolate- 130 Degrees F Dark Chocolate-150 Degrees F White Chocolate- 110 Degrees FD
The higher the temperature the faster the chocolate will melt.
Although there is no significant difference in the melting points of these two varieties of chocolate, dark chocolate will melt faster than white if you leave both of them out in the sunlight. The dark color is much more absorbent of sunlight.
It becomes a liquid.
poo in a pot and then heat it to 6000 dgrees and ten place the chocolate in the pot and melt
i believe its thesame as your body temperature that's why it melt in your mouth and pocket
it melts at a very hot temperature
well i tested it and the white chocolate was first and the milk chocolate was second and the dark chocolate was the last to melt it really didn't melt though
Dark chocolate has a higher pecent of cocoa in it that milk chocolate, white chocolate, or semi-sweet chocolate does. The less cocoa there is, the more sugars, milks, and fats are put in. These fats allow for the chocolate to melt easily. The higher the cocoa is, the less fats there are. This means it will melt slower.
Dark chocolate, having the lowest fat content, would melt slowest in a pot or pan. However, if the chocolate was left lying in the sun, the results might be different. Dark colors absorb heat from the sun faster than light colors, so dark chocolate might melt a little faster than usual.