No, white chocolate does not melt like dark chocolate. White chocolate generally melts more easily than dark chocolate.
Here's a breakdown explaining why:
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Composition Differences: The key lies in their different compositions. Dark chocolate contains cocoa solids, cocoa butter, and sugar. White chocolate, on the other hand, contains cocoa butter, sugar, and milk solids, but no cocoa solids.
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Melt Point: Because white chocolate lacks cocoa solids and has a higher proportion of milk solids and sugar, it has a lower melting point compared to dark chocolate. Cocoa solids contribute to a higher melting temperature.
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Practical Implications: This difference in melting points means white chocolate is more susceptible to scorching and seizing during cooking and requires more careful temperature control. Dark chocolate can generally withstand higher temperatures before melting.
In summary, due to its unique composition (lack of cocoa solids and higher fat and sugar content), white chocolate has a lower melting point and melts more readily than dark chocolate. This requires different handling when working with it in culinary applications.
