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Why Chocolate Melts in your Mouth

(News Canada) Ever wonder why those delicious little chocolates hardly ever melt in your hand? Pop them in your mouth, and they transform into soft, gooey liquid. Here's the secret...

The way chocolate is manufactured has changed considerably. Originally, chocolate was made with cocoa butter, derived from cocoa beans. Cocoa butter naturally melts at the temperature in your mouth: 37 degrees Celsius. This is about as hot as a tropical jungle ! Over time, the price of cocoa butter escalated ,

and its supply became somewhat unstable. As a result, chocolate manufacturers turned to cocoa butter alternatives like those derived from coconut oil, palm oil, and shea oil, which comes from the Shea-Karite tree, native to tropical Africa.

However, these butters don't possess the same melting point as cocoa butter. A precise science, called "hydrogenation", is required to alter them. Hydrogenation is the process of inserting hydrogen gas into hot oil, at scalding temperatures

between 120 and 210 degrees Celsius. Upon completion, the substitute butters have new solidifying and melting points.

However, research now indicates that hydrogenated oils produce "trans fats" that interfere with cellular function and prevent our bodies from acquiring essential fatty acids that are important for our health. Consuming hydrogenated oils can lead to obesity , clogged arteries and other diseases.

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