What causes products to melt?

Created by Hendra Zhou, Modified on Mon, 13 Nov 2023 at 08:36 AM by Hendra Zhou

Chocolate products have the characteristic of a melting point close to body temperature, so when consumed, they will melt smoothly in the mouth, providing a delightful sensation. This characteristic makes chocolate prone to melting when exposed to high temperatures. The recommended temperature for maintaining the quality of chocolate products is 18-22°C.

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