Answer

Since the melting suggest of cacao is lower than the temperature of the human body.

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Eating Chocolate. Advertisement reflecting a womale eating McCobb’s Owl Brand cacao creams; owls are prominently featured in the advertisement as the owl figurine illustrated on the best was available as a premium for buying the chocolates. c1886. Library of Congress Prints & Photographs Division.

Melting Point

The melting allude of cocoa falls in between 86°F and also 90°F. This is substantially reduced than the average temperature of the human body, which is 98.6°F so the warm from your hand raises the temperature of the cacao and also reasons it to melt. How rapid it melts depends on numerous components, consisting of the amount of milk fat and various other additives such as lecithin, as well as the amount and also complace of the cocoa butter in your piece of cocoa. Recent findings have actually presented that the average humale body temperature might be cooling down to 97.9°F, which is still higher than the melting allude of cocoa so it will certainly make a mess in your hands for the foreseeable future.

Member of the Donald Dannheim Family Who Opeprice a Dairy and Ice Cream Store. New Ulm, Minnesota, 1975. Flip Schulke, Environpsychological Protection Agency photographer. The UNITED STATE National Archives.

Cocoa Butter

Chocolate originates from the pods of the cacao tree, an understory tropical tree aboriginal to the Amazon basin. Pods from the cacao tree contain the beans that are fermented, roasted, milled and otherwise processed into chocolate. The finimelted chocolate usually consists of assorted amounts of cocoa solids and chocolate butter, and also added ingredients, such as sugar, lecithin and also milk powder.The beans from the cacao tree contain about 50 percent chocolate butter, which is a main raw ingredient for cacao production. Cocoa butter is solid at room temperature, but starts to melt at around 93 levels F. — below the average human body temperature. It is made up of 3 fats in nearly equal amounts: palmitic acid, stearic acid and oleic acid. The precise composition strongly influences chocolate butter’s melting temperature, and cacao equipments periodically readjust the ratio of these fats in order to fine-tune that melting point. Researchers have identified the hereditary component in chocolate butter that determines its melting allude, a exploration which might cause more brand-new means of adjusting melting points.

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Fortunato No. 4 cacao, a fine-flavor product made from the Pure Nacional kind of cacao established in northern Peru. Picture by Peggy Greb. USA Department of Agriculture, Agrisocial Research Service.

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Tempering

Most of the cocoa we buy in stores has been tempered. Tempering stabilizes cocoa and also offers it a glossy appearance and also a pleasing snap once broken. The tempering procedure entails closely controlled heating of cocoa to precise temperatures adhered to by gradual cooling. In enhancement to making cocoa shiny and firm, tempering helps to regulate its melting characteristics.

Cocoa butter, the primary component of cocoa that melts in your mouth–or your hand–is comprised of six kinds of crystal develops or structures. When chocolate is tempered the crystals it has are rearranged or re-establimelted in the many preferable form. These creates are got to at various temperatures:

(63 levels F) Form I: soft, crumbly(70 levels F)Form II: crumbly, melts easily(78 degrees F) Form III: firm yet melts easily(82 levels F) Form IV: firm yet melts easily(94 levels F)Form V: ideal – melts close to body temperature,  appropriate for that glossy, crisp finish(97 levels F) Form VI: as well firm

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President George W. Shrub Helps Make Chocolate Candy While Visiting Swan Chocolates in Merrimack, New Hampshire. 2004. Paul Morse, photographer. White House Photo Office, National Archives and also Records Administration (NARA).