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Technical Melting Temperatures - Part 2

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Robert Cabeca
@robert-cabeca
06/28/11 10:28:52
12 posts

Greetings,

I had posted this before and had recieved several great responses to it, however, there are no posts in the discussion any longer - I guess they expire - as apparently so does my memory....So I am asking again :-)

I have seen varied information that relates to the actual temperature "Chocolate" really begins to melt. The temperatures I have seen relating to this has been from 63 degrees to 70 degrees. With a goal to keep chocolate as fresh as possible, i would like to store it at a temperature where crystals are below the beginning melting/breakdown temperatures.

Does anyone have any details of the actual starting melting/separation temperature?

Thank you,
Robert


updated by @robert-cabeca: 04/11/25 09:27:36

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