Chocolate meltaways, also called velvets, meltaway candies, and by a variety of other smooth-sounding names, are unique confections with melt-in-the-mouth properties.The chocolate meltaways recipeuses the science of eutectics to create a candy which has a melting point slightly below that of pure chocolate(30 to 32 C).This makes the meltaway so soft that it begins to dissolve immediately as you put it in your mouth. This eutectic effect is achieved by creating a mix of chocolate with another kind of fat which differs in molecular structure, but not greatly in melting temperature, from cocoa butter already present in the chocolate. The result is a melting point that is lower than the melting point of either of the constituent fats.
Some fats are more appropriate than others for particular application in chocolate meltaways. Since the flavour components are mostly held within the fat phase, the rate of release is often dependent on the melting profile of the fat used. Meltaways are often used in cakes and cookies with additional flavour elements, such as coconut and mint, added to the mix to create a more complex taste profile. Meltaways can even be designed to give a cooling sensation on your tongue by increasing theamount of latent heat removed from the mouth during melting. This is done by incorporating fats that melt very quickly from a solid state at 20 C to an almost liquid state at 30 C. The coolness can be magnified by increasing the fat content and/or by using other ingredients that have a similar effect, such as peppermint.Chocolate meltaways taste interesting because of the speed at which they begin to melt on your tongue, releasing a burst of flavours at a very fast pace.These flavours then bind to your taste receptors giving them their characteristic mouthfeel.
FAQs
The melting point for fat molecules in chocolate is about 36°C, which is very close to our body temperature of 37°C. Thus, at temperature below 36°C (like your hand, which is around 27-32°C) chocolate still stays solid. However, above 36°C (like inside your mouth) the chocolate will melt.
Is chocolate scientifically proven to make you happy? ›
Eating chocolate can instantly improve our mood. It makes us feel good because it triggers the release of chemicals in our brains that bring us joy. Chocolate contains something called endorphins, which are natural substances that make us feel happy. When we eat chocolate, it's like getting a little burst of happiness.
Why is melted chocolate sweeter? ›
As with everything, the flavour of chocolate is boosted by the volatility of aromatic compounds. Volatility increases with temperature and surface area, so melted chocolate that coats your tongue at body temperature (or higher) leads to many-fold increase in aroma compounds compared with solid chocolate!
Is there a chemical in chocolate that makes you happy? ›
One element in particular is called tryptophan; this is an amino acid that helps the brain to make serotonin; a neurotransmitter that makes us feel good. Phenylethlalanine and Theobromine are other components in chocolate that can make us feel happy.
What are common mistakes when melting chocolate? ›
Over-melting chocolate (aka overheating) is the most common mistake. Burning cocoa (cocoa butter) particles makes them sticky. Use a bain-marie or microwave with a 30 second interval and frequently stir to melt chocolate without burning.
What is the secret to melting chocolate? ›
Place over a medium heat and bring to a very gentle simmer. Place a heatproof bowl on top of the pan so that it fits snugly but doesn't touch the water. Lower the heat to a very gentle simmer. Break up the chocolate and add to the bowl, then leave to melt for 4-5 mins, stirring regularly.
How do you make melting chocolate sweeter? ›
Once the dark chocolate is fully melted, you can now add your preferred sweetener to the mix. Periodically taste the mixture and slowly add the sweetener until you get your desired sweetness.
Should I add coconut oil to melted chocolate? ›
The next time you're dipping treats in chocolate, add a dollop of coconut oil to the melting chocolate. The more coconut oil you use, the more liquid and smooth the chocolate coating will be. As a baseline, we recommend adding one tablespoon of coconut oil per one cup of chocolate.
What happens when you add butter to melted chocolate? ›
Adding butter or oil increases the fat content of the melted chocolate, making it smoother and easier to work with. Perfectly melted chocolate will be smooth, silky, and have a shiny finish, says KitchenSeer. If your chocolate is too thick or clumpy, you may be able to save it with some room temperature butter.
Which chocolate releases the most dopamine? ›
Dark chocolate, particularly with a high cocoa content (70% or more), contains flavonoids that can stimulate the release of endorphins and enhance dopamine levels. Plus, it's absolutely delicious!
Studies have proven that, when we eat chocolate, our brain releases chemicals such as endorphins or serotonin, which are known to be associated with happiness and overall wellness.
What does chocolate do to your brain? ›
Chocolate contains a chemical compound called phenylethylamine (PEA) which is known to increase levels of dopamine in the areas of our brain responsible for pleasure and reward. This is why chocolate can trigger feelings of pleasure and happiness.
What causes chocolate to melt? ›
The secret behind chocolate's unique meltaway quality is its melting point, which falls between 86- and 90-degrees Fahrenheit. This lands chocolate in a sweet spot, able to remain solid at room temperature, but after being placed in a person's mouth, the cocoa fats break apart, and the chocolate begins to melt.
Why is melting chocolate a chemical change? ›
Melting of chocolate: While eating chocolate, the chocolate melts in the mouth. The reason for this is that the chocolate melts from a solid to a liquid state without undergoing any change in its chemical composition. There is no formation of a new chemical substance which makes it a physical change.
What is the science behind tempering chocolate? ›
The Science
Just like candy-making itself, chocolate tempering is all about controlling crystals. The fat molecules inside chocolate (aka, cocoa butter) can stack into said crystals in not one, not two, but six different configurations (see the illustration below).
How do you melt chocolate in a science lab? ›
Put some hot water (at no more than 50 ˚C) into the beaker. Place a few small pieces of chocolate (enough to cover the bulb of a thermometer when melted) into a boiling tube and put in a thermometer. Take the temperature of the chocolate, then put the boiling tube into the hot water and start the timer.
