Why do those delicious chocolates almost never melt in your hand? You pop them in your mouth, and they transform into soft, gooey liquid. This is surely a mystery. What is behind this phenomenon?Chocolate factories have developed various processes for manufacturing chocolate. These processes have differ greatly from the initial process of manufacturing chocolate. Initially, chocolate was made with cocoa butter, which was derived from cocoa beans. Cocoa butter naturally melts at the temperature in your mouth. Your mouth is as hot as a tropical jungle! Over time, the price of cocoa butter rose. The supply became unstable. Therefore, chocolate manufacturers turned to other cocoa butter alternatives such as those derived from coconut oil, palm oil, and shea oil.
However, these butters do not have the same melting point as cocoa butter. A science, called “hydrogenation “, is required to alter its properties. Hydrogenation is the process of injecting hydrogen gas into hot oil, at scalding temperatures between 120ºC and 210ºC. After the process is complete, the butter has new solidifying and melting points.
Hydrogen is a versatile element that appears as a gas, liquid or solid. This element is the secret behind the chocolate’s melting properties.
Research now indicates that hydrogenated oils produce “trans fats? which can lead to obesity, clogged arteries and other diseases.