When chocolate is heated, the cocoa butter crystals dissolve and it becomes liquid; however, if chocolate is heated to a high temperature, it can separate into charred, blackened cocoa particles and pale golden liquid.
The texture, hardness, and gloss of chocolate are influenced by the way in which the various types of molecules are arranged within it. Chocolate melts into a liquid when heated because thermal energy disturbs the substance's ordered crystalline structure.
Similar to how melted butter separates into fats and milk proteins, cocoa butter, which melts between 93 and 101 degrees Fahrenheit/34 and 38 degrees Celsius, separates from the lipids and cocoa particles. The chocolate becomes grainy if it becomes too hot.
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