# Boiling point of chocolate?

First, I'm saying thanks to anyone who answers! (reasonably)

So for my science fair project, i'm finding out the basic thermal properties of chocolate. I've found out the melting point, but unfortunately I can't find out the boiling point of choc because my hands would be so hot and the water steams a lot when i get past 75 degrees celcius and it's very hard to continue. The worst part is that the chocolate dosen't show signs of boiling at that point, which means choc's boiling point is quite high... and I can't get the temp.!

So you guys are suggesting i continue melting very very slowly until i reach around 115 degrees? okay.. but how do I prevent the water from boiling so vigurously (that the pot above it lifts up!) while i'm at it??

To Mr. Simon, so you are saying that what i refer to as 'the melting point of chocolate' is actually the 'drop melting point of chocolate', correct?

(sorry, I'm quite a thick-head just trying to get things right)

And there is no such thing as boiling point of choc because what i really am measuring is the various ingredients normal commercial chocolate pocesses, correct?

Oh, in that case if i did this melting&boiling point test on raw chocolate (not with all that milk solids,oil---in other words, the cocoa bean itself?) would it count as the true 'melting point of chocolate'?

Thanks!

• There is no such thing as a "boiling point of chocolate".

Boiling point is defined as the temperature at which the vapour pressure of a liquid equals the environmental pressure surrounding the liquid.

However, chocolate is actually a blend comprising cocoa solids, fats, sugar and (in the case of milk chocolate) milk fats and solids. Therefore, if you melt chocolate you do not get a pure liquid but a blend of solids dispersed in liquid. The solid fractions will not melt, they will simply burn when they become sufficiently hot, therefore these specific fractions do not exhibit a boiling point.

The fat fractions of the chocolate will melt, and whilst it is possible to measure the boiling point of fats and oils, (a) they will tend to yield a range of boiling points due to the various compositions of the molecules in questions, (b) what you will measure will simply be the boiling point of one or more components of chocolate, not of chocolate per se, and (c) it would be quite dangerous to do such a measurement, as the boiling points of many fats and oils are very high - much higher than that of water, so you would need to heat them on a flame or heating mantle, and there is a danger of flashover with fire and burn risk.

Incidentally, there is no such thing as a "melting point of chocolate" either, to be strictly correct. What you can measure is the temperature when the various fractions of the chocolate are sufficiently liquified so as to enable them to flow or drop through a calibrated opening. In materials science term this is more accurately a "drop point", or "drop melting point".

Source(s): Professional chemist, polymer and materials scientist since 1987.
• Melting Point Of Chocolate

RE:

Boiling point of chocolate?

First, I'm saying thanks to anyone who answers! (reasonably)

So for my science fair project, i'm finding out the basic thermal properties of chocolate. I've found out the melting point, but unfortunately I can't find out the boiling point of choc because my hands would be so hot...

Source(s): boiling point chocolate: https://biturl.im/xxpi1
• Can you not forget the steam technique and just put the chocolate in the pan over a low heat. Increase the heat slowly, adjusting every few minutes until it starts boiling

• Chocolate doesn't boil, it just burns.

• http://valentines.spike-jamie.com/cho-info.html#To...

check out the site u will know every think about chocolate and candy.boiling point given there is 115c