What chocolate melts faster? white, dark, or milk chocolate?

Question

i'm doing a science project, and I want to compare my results.

Answer 1

The temperature at which any chocolate melts is more a function of the ingredients (and the different mixtures) than the color.

Chocolate, usually processed with alkali, and cocoa in higher amounts tend to raise the melting point of the mix.

Sugar, cocoa butter, oils and milk tend to lower the melting temperature.

Overall usually white chocolate is lowest, milk chocolate next and dark chocolates the highest melting.

Answer 2

I believe there are a few factors to consider. The main one dealing with heat is introduced and how it moves into things to cause it to melt. Heat will melt things via conduction and convection, and the major force at work will be conduction. The conduction factor of heat moving into your chocolate will vary, and you suspect that the composition factors in, which it does as far as the ingredients. What you really want to research is what kind of structure the chocolate is and how it affects conduction. The same factors that make heat pass through metal faster than glass is at work. Chocolate is tempered. White chocolate will likely melt slower because it is more amorphous and less crystalline, as well as having a higher specific heat to absorb. Milk chocolate is tempered and specifically made by design to crystallize within a certain temperature range, and to melt within a certain temperature range. Dark chocolate has different ingredients and is tempered to crystallize differently as well. There is either an ingredient added or missing that is impacting the crystal structure, and how fast it transfers heat and affects how fast it melts. You'll also want to compare the ingredients to see if any of the ingredients can improve the heat resistance of chocolate such as a substitute for cocoa butter. I've linked some useful info.

Answer 3

I would have to say from my experience milk chocolate. But remember everyone is different. We all have different mouths. So one mouth maybe able to melt chocolate faster then another person. Some peoples mouths get hotter and can create more saliva then others. So really it just depends on the person. I hope I answered your question. Good Luck on your science project. Let me know how everything went.

Answer 4

I think is the dark chocolate that will melt first because, it is dark in colour which make it a good absorber of heat and thus, it will asborbs the heat faster which will also make it melt faster.

Answer 5

White melts easiest
then milk
then dark

I've been baking for years.

Answer 6

i belive is milk chacolate, because i did the experiment before. The reason it melts faster is because it has more liquid inside of like so it will melt faster.

Answer 7

well black things usually radiate heats in them at faster rates than white...(Thats y race car tyres r in black) as far as choclate is concerned it shud b white bcos as black radiates more heat it will b relatively colder so more heat shud b given to melt black! and the alkalis sugars these r in emulsified state where the components behave entirely in a diff way from parent elements..
ITS WHITE!!!

Answer 8

I think all 3