Why Chocolate Melts In Your Mouth, Not In Your Hand
Have you ever wondered why chocolate tends to melt in your mouth and not in your hand? This strange occurrence has puzzled many people, especially those who enjoy chocolate candy bars. Despite being a solid at room temperature, chocolate has a unique characteristic that sets it apart from other solids. In this article, we will take a closer look at the science behind why chocolate melts in your mouth, and not in your hand.
First and foremost, it is important to understand that chocolate's melting point is relatively low. Chocolate begins to soften at around 70 degrees Fahrenheit and starts to melt at approximately 90 degrees Fahrenheit. This low melting point is due to its unique composition, which includes cocoa butter as the primary fat source. Cocoa butter comes from the cacao bean and has a melting point around 93 degrees Fahrenheit. The other fats present in chocolate also have low melting points, which contribute to the melting of chocolate.
When chocolate is exposed to heat or warmth, the cocoa butter in the chocolate begins to melt and spread throughout the chocolate. As the cocoa butter melts, the chocolate becomes softer, and its texture changes. This is why chocolate becomes soft and pliable when left out in warm temperatures for too long.
Now, you might be wondering why the chocolate doesn't melt in your hand, especially since our body temperature is around 98.6 degrees Fahrenheit. The answer lies in the fact that our hands are not hot enough to melt chocolate. Our hands are only slightly warmer than room temperature, which means they do not provide enough heat to raise the temperature of chocolate to its melting point.
Another reason why chocolate doesn't melt in our hands is related to a process called convection. Convection is the transfer of heat through a fluid (such as air or water) that is heated by contact with a solid (in this case, our hands). When we hold a chocolate candy bar, the heat from our hands is quickly absorbed by the air surrounding the chocolate. This hot air rises and is replaced by cooler air that eventually cools the chocolate.
Furthermore, convection is aided by the fact that chocolate has a low thermal conductivity. Thermal conductivity is a measure of how easily heat flows through a material. In the case of chocolate, it has a low thermal conductivity, which means it is a poor conductor of heat. As a result, heat is not distributed evenly throughout the chocolate, and the heat that does reach the chocolate is quickly dissipated, preventing it from melting.
Moreover, the shape and size of chocolate candy bars also contribute to why they don't melt in our hands. Chocolate candy bars are designed to have a relatively large surface area compared to their mass. This means that more heat is dissipated from the chocolate candy bar, preventing it from melting in our hand. Additionally, the shape of chocolate candy bars allows us to hold them without our hands coming into direct contact with the chocolate. This also limits heat transfer and prevents the chocolate from melting.
To sum up, chocolate melts in your mouth, not in your hand because of three main factors: its low melting point, its low thermal conductivity, and the process of convection. When we hold a chocolate candy bar, our hands do not provide enough heat to raise the chocolate's temperature to its melting point. The heat that does reach the chocolate is quickly dissipated because of its low thermal conductivity. Furthermore, convection aids in the cooling of the chocolate, preventing it from melting. The shape and size of chocolate candy bars also play a role in why they don't melt in our hands, as they are designed to have a large surface area compared to their mass, which further dissipates heat and prevents melting.
In conclusion, chocolate's unique properties and composition make it susceptible to melting at low temperatures. However, the low thermal conductivity, convection, and design of chocolate candy bars allow us to enjoy them without worrying about them melting in our hands, but always melting in our mouths.