Why the melting point of chocolate is important to consumer enjoyment
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Chocolate melts at a lower temperature than the normal temperature of 98.4 deg. F. in the human body. Therefore, the right ingredients are mixed with chocolate so that it melts in the human mouth at the desired temperature for consumer enjoyment.
In the processing of chocolate too high temperature heating is not done as that causes formation of grains or lumps, which would affect its taste.
In the processing of chocolate too high temperature heating is not done as that causes formation of grains or lumps, which would affect its taste.
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