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Written by Neutral Scent Marketing Author, on October 23rd, 2014
What Is Chocolate?Chocolate, in its true form, comes from the cocoa bean. The cocoa bean comes from the cocoa tree, which bears fruits called cocoa pods, three or four times a year. Shaped like a cucumber, the cocoa pod is hard and coarse, and changes in color from green to brown as it matures.
The cocoa pod can contain 40 kernels, called cocoa beans.sollevamento del mento Once removed from the pod, along with the pulp, they are put through a long and complicated process including fermentation, dehydration and roasting, and are finally ground into cocoa powder.
The darker it is, the more bitter it tastes. This is because dark chocolate contains 60 70% cocoa, and less sugar, milk products, and other additives than lighter chocolates do. Dark chocolate also contains cocoa liquor and cocoa butter, but again, less than its cousins do.
Dark Chocolate Facial MaskIf you are wanting to put this new information to good use, regarding the health benefits and fast melting nature of dark chocolate, you can make yourself a homemade chocolate face mask.
1 bar dark chocolate
3 tablespoons salt
1 cup milk
Mix the milk and salt together in a small bowl and stir until the salt dissolves. Set aside.
On a double boiler on the stove, melt the chocolate completely and remove from the heat.
Mix the salty milk mixture into the chocolate, let it cool to room temperature, and then lather your face with this mixture. Keep it on for no more than 15 minutes, then wash off with a mild cleanser.
You could lick it off but it may be a bit too salty.
More Fun ExperimentsSo now that you know that dark chocolate melts faster than milk chocolate, which melts faster than white chocolate, what can we do with this information?
Well if you are a chocoholic, this is key information at any time of the day.
Are you wanting to dip some strawberries in melted chocolate? Are you wanting to drizzle melted chocolate over an ice cream sundae? Or are you wanting to have a chocolate fondue? Melted chocolate is certainly “morish.” Alternatively, if you are looking to use chocolate in a recipe but need it to hold its form, then milk chocolate will be better than dark.
If you don’t believe the facts, why not try it yourself. Experiment at home. Buy blocks of dark, white and milk chocolate, preferably the same brand, break off some squares, and put them in your mouth, one at a time, to see for yourself which one melts fastest. I am sure you will have an enormous amount of fun.
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Vitallani 4 years ago from UK
I always thought it was white chocolate. When That’s interesting about the milk slowing melting down; I thought it sped it up. It is strange though. Once I had a pot of milk chocolate and a pot white chocolate sauce for dipping. I put them in the microwave for equal lengths of time, but while the white had fully melted, the milk was still part solid.