{"id":2024,"date":"2024-06-26T08:00:38","date_gmt":"2024-06-26T08:00:38","guid":{"rendered":"https:\/\/wpdev.bigredstar.uk\/?resources_content=new-resources-content-title-18"},"modified":"2026-01-07T11:39:57","modified_gmt":"2026-01-07T11:39:57","slug":"new-resources-content-title-18","status":"publish","type":"resources_content","link":"https:\/\/wordpress.keylink.org\/?resources_content=new-resources-content-title-18","title":{"rendered":"Melting and Tempering: A Guide to Temperatures\u200b"},"content":{"rendered":"\t\t
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Melting<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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To understand how to melt your chocolate, it is helpful to first review the different types of crystal that can occur in chocolate. The fats in cocoa butter can form six different types of crystal, which melt at different temperatures:<\/p>
Crystal type<\/span><\/strong><\/h5><\/td>
Melting point<\/span><\/strong><\/h5><\/td>
Taste notes<\/span><\/strong><\/h5><\/td><\/tr>

Type I<\/p><\/td>

17.3\u00b0C<\/p><\/td>

Soft, crumbly<\/p><\/td><\/tr>

Type II<\/p><\/td>

23.3\u00b0C<\/p><\/td>

Crumbly, melts easily<\/p><\/td><\/tr>

Type III<\/p><\/td>

25.5\u00b0C<\/p><\/td>

Firm but melts easily<\/p><\/td><\/tr>

Type IV<\/p><\/td>

27.3\u00b0C<\/p><\/td>

Firmer but melts easily<\/p><\/td><\/tr>

Type V<\/p><\/td>

33.8\u00b0C<\/p><\/td>

Best for eating<\/b>: melts near body temperature, crisp snap<\/p><\/td><\/tr>

Type VI<\/p><\/td>

36.3\u00b0C<\/p><\/td>

Soft, waxy texture, forms from the type V crystal<\/p><\/td><\/tr><\/tbody><\/table><\/div>

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While the cocoa butter crystals melt at the temperatures given above, the mixture of ingredients in chocolate recipes does affect the melting point of the finished chocolate. For example, the addition of milk or milk powder to dark chocolate lowers the melting point of the resulting milk chocolate.
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Ideal Melting Temperatures<\/h4>