Question

why is melody so chocolaty​

Answer 1

Answer:

A chocolatier tempers chocolate by cooling the chocolate mass below its setting point, then rewarming the chocolate to between 31 and 32 °C (88 and 90 °F) for milk chocolate, or between 32 and 33 °C (90 and 91 °F) for semi-sweet chocolate. Compound coatings, however, do not need to be tempered.

Explanation:

It has sugar

Answer 2

Its delicious..........so it has to be chocolaty....

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