Appears in

Chocolate: The Food of the Gods


By Chantal Coady

Published 1993

The point to observe is the speed of melting (the quicker the better – this indicates a high cocoa butter content). Chocolate should start to melt if held in the hand for a few seconds, because of the unique qualities of cocoa butter as a fat mentioned earlier. It is solid up to 33°C (91.4°F) and molten at 34°C (93.2°F).

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