How chocolate melts
Summary
- Chocolate melting in your mouth is the result of complex chemistry going on as the cocoa butter crystals melt
Details
- Type V cocoa butter crystals melt at 34°C. As they change to liquid, energy is required to break the atomic bonds holding the crystal together, and this energy is provided from heat from your mouth
- The perceived effect is a pleasant cooling effect, in addition to the suddent addition to liquid in your mouth and taste and smell of chocolate, leading to the delicious experience that is eating chocolate.