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History of Chocolate:
Formula of Chocolate:
Structure of Chocolate:
Uses for Chocolate:
The Making of Chocolate:

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  • Melting Point:

    93 degrees F (34-35 degrees C)


  • Freezing Point:

    32 degrees F (0 degrees C)


  • Separates:

    Dark Chocolate: 120 degrees F (49 degrees C); Milk and White Chocolate: 110 degrees F (43 degrees C)


  • % of Ingredients:


    Dark Chocolate: Sugar: 50-55%; Cocoa Solids: 45-50%; Dairy Butter: 1-2%
    Milk Chocolate: Sugar: 40-50%; Milk Solids: 30-40%; Cocoa Solids: 10-20%


  • Cocoa Butter Content:

    Drinking Chocolate: Uses cocoa powder containing a cocoa butter content of 10-12%. Higher quality products will use cocoa butter levels of 22-24%

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