Cocoa Butter has a sharp melting point, which means it does not have a long intermediate stage of being semi-soft, like shortening, it is either solid or melting. This melting point is just below our body temperature. That's why chocol
ate melts as soon as it hits the tongue. Well, I think we have covered almost every aspect of Chocolate over the past few days. I hope you know more about Chocolate now than you did when we began. Most importantly get in the kitchen and give it a try. Even when chocolate cakes, cookies or candies don't turn out as we wish it usually gets
eaten.
Everyone loves Chocolate! ~ Chef Wilkinson ~
Cocoa Butter has a sharp melting point, which means it does not have a long intermediate stage of being semi-soft, like shortening, it is either solid or melting. This melting point is just below our body temperature. That's why chocol
ate melts as soon as it hits the tongue. Well, I think we have covered almost every aspect of Chocolate over the past few days. I hope you know more about Chocolate now than you did when we began. Most importantly get in the kitchen and give it a try. Even when chocolate cakes, cookies or candies don't turn out as we wish it usually gets eaten. Everyone loves Chocolate! ~ Chef Wilkinson ~ 
