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).
© 1993 Chantal Coady. All rights reserved.