Answer

Because the melting allude of chocolate is lower than the temperature of the human being body.

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Eating Chocolate. Advertisement mirroring a woman eating McCobb’s Owl Brand cacao creams; owls are prominently featured in the advertisement as the owl figurine portrayed on the ideal was readily available as a premium for buying the chocolates. C1886. Library of conference Prints & Photographs Division.

Melting Point

The melting point of chocolate falls in between 86°F and 90°F. This is considerably lower 보다 the typical temperature of the human being body, which is 98.6°F for this reason the heat from your hand raises the temperature that the chocolate and also causes it to melt. How fast it melts depends on several factors, consisting of the quantity of milk fat and other additive such as lecithin, and the amount and composition of the cocoa butter in your item of chocolate. Current findings have presented that the average human being body temperature might be cooling down to 97.9°F, i beg your pardon is still greater than the melting suggest of cacao so it will make a mess in her hands for the foreseeable future.

Member the the Donald Dannheim family members Who operate a Dairy and also Ice Cream Store. Brand-new Ulm, Minnesota, 1975. Upper and lower reversal Schulke, ecological Protection agency photographer. The U.S. National Archives.

Cocoa Butter

Chocolate comes from the pods of the cacao tree, an understory tropical tree aboriginal to the Amazon basin. Ford from the cacao tree contain the beans that space fermented, roasted, milled and otherwise processed right into chocolate. The finished cacao usually contains various quantities of cocoa solids and cocoa butter, and also added ingredients, such as sugar, lecithin and also milk powder.The bean from the cacao tree save on computer about 50 percent cocoa butter, which is a key raw ingredient for chocolate manufacturing. Cocoa butter is solid at room temperature, however starts come melt at around 93 degrees F. — listed below the average person body temperature. It is consisted of of three fats in nearly equal amounts: palmitic acid, stearic acid and oleic acid. The exact composition strongly influences cocoa butter’s melting temperature, and chocolate devices sometimes adjust the proportion of these fats in order come fine-tune that melting point. Researcher have figured out the hereditary component in cocoa butter the determines its melt point, a exploration which might lead to more new ways of adjusting melting points.

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Fortunato No. 4 chocolate, a fine-flavor product make from the Pure Nacional form of cacao identified in northern Peru. Photograph by Peggy Greb. United claims Department of Agriculture, agricultural Research Service.

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Tempering

Most the the coco we buy in stores has been tempered. Tempering stabilizes chocolate and gives the a glossy appearance and also a pleasing snap when broken. The tempering procedure involves closely controlled heater of coco to precise temperatures complied with by gradual cooling. In addition to making coco shiny and firm, tempering help to regulate its melt qualities.

Cocoa butter, the main part of coco that melts in her mouth–or your hand–is comprised of six varieties of crystal forms or structures. When coco is tempered the crystals it has are rearranged or re-established in the most preferable form. These creates are reached at different temperatures:

(63 degrees F) kind I: soft, crumbly(70 levels F)Form II: crumbly, melts easily(78 levels F) form III: firm but melts easily(82 levels F) type IV: firm yet melts easily(94 levels F)Form V: finest – melts near body temperature,  ideal for the glossy, crisp finish(97 levels F) type VI: too firm

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President George W. Bush Helps Make cacao Candy when Visiting Swan Chocolates in Merrimack, new Hampshire. 2004. Paul Morse, photographer. White home Photo Office, national Archives and also Records management (NARA).