Chocolate melts in a person's mouth primarily due to the combined effects of temperature and the composition of chocolate itself. Here are the key factors that explain this process:
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Body Temperature: The average human body temperature is around 98.6°F (37°C), which is significantly higher than the melting point of chocolate. Most chocolates, especially milk and dark varieties, begin to melt at temperatures between 86°F (30°C) and 90°F (32°C). When chocolate is placed in the mouth, it quickly absorbs heat from the body.
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Composition of Chocolate: Chocolate is composed of cocoa solids, cocoa butter, sugar, and often milk solids (in milk chocolate). Cocoa butter is the specific fat in chocolate that has a relatively low melting point, which contributes to its smooth melting properties.
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Physical Changes: As the chocolate absorbs heat, the solids begin to soften and eventually transition from a solid to a liquid state, creating a warm, smooth texture that can be easily enjoyed.
In summary, chocolate melts in the mouth because it is exposed to the warmth of the body, reaching temperatures that allow its fat content to liquefy.