Melted chocolate is a go-to ingredient for most pastry chefs. It is an ingredient that pastry chefs know well and often have a very close relationship with.
Tempered chocolate adds a glossy finish to any dessert or praline application making it extra delightful. From chocolate-dipped fresh fruits to a chocolate cake, melted chocolate will add the flavor that tantalizes the taste buds of your chocolate.
Melting chocolate can get tricky. One misstep and you may end up with a mess of burned and clumpy chocolate. One of the best ways to melt chocolate is to use the double boiler or bain-marie method. Own a chocolate melter? Even better.
If you’ve ever wondered what chocolate melts the fastest? Keep on reading and we will reveal it all!
Melting different chocolate types
In order to understand the melting behavior of chocolate, first, know that there are 3 main types of chocolate that are most commonly used in kitchens.
Let’s consider some popular chocolate types and how fast they melt.
1. milk chocolate
Milk chocolate typically contains cocoa solids, milk powder, and sugar. Compared to dark chocolate, milk chocolate tends to be sweeter.
A great example of high-quality milk chocolate you can purchase is Embassy Azalea Milk Chocolate Couverture 34%.
2. white chocolate
It is a product of cocoa butter, milk powder, and sugar. Unlike dark and milk chocolate, white chocolate contains very little to no cocoa solids. Usually, due to its high sugar content, it has a flavor similar to condensed milk.
If you wish to use high-quality white chocolate with a smooth and creamy mouthfeel, try Embassy Zen White Chocolate 33%.
3. dark chocolate
Dark chocolate contains higher cocoa content, anywhere from 50% to some that are 100%. It contains no milk content and less sugar compared to milk and white chocolate.
For a decadent and rich burst of flavor, use Embassy Oceanic Blend Dark Chocolate Couverture 65%.
which chocolate melts faster?
Some people will say that dark chocolate melts the fastest, but in our experience this is inaccurate. We find that chocolate such as milk and white chocolate melt faster due to the additional dairy ingredients. Because of it, milk and white chocolate have a lower melting point, thus making them melt faster.
Melt fast or melt better?
But, does it really matter that chocolate melts fast? The better question is: which chocolate melts better so that you can easily apply it to your pastry, confectionery, and baked products?
You need high-quality chocolate with a high fluidity level that can be easily tempered and performs well for your pastry, confectionery, and dessert creations.
When we crafted Embassy Chocolate, we took all these considerations into account. We wanted to create chocolate products that keep their applications versatile even in our higher percentage cocoa content products such as our Embassy Continental Blend Dark Chocolate Couverture 75%.
We also designed our chocolate products to have an excellent fluidity so that they can perform well for any of your pastry, confectionery, or baked products. Not only that, but we also carefully blended our cocoa beans to create our own unique blend of flavors.
Click the button below to download our brochure to learn more about our products, or if you have any questions about pricing then speak to one of our knowledgeable sales reps.