Hot Cocoa vs Hot Chocolate: Temperature, Taste & More

Chocolate, with its rich and indulgent flavor, is a beloved ingredient in the culinary world. From decadent desserts to savory sauces, chocolate adds a touch of luxury to a wide range of dishes. However, not all chocolate is created equal when it comes to melting. When melting chocolate, understanding the melt points can help you achieve desired texture and sheen while preventing scorching or seizing. We’ll explore the different melting temperatures of chocolate so you can achieve the desired consistency and texture in your recipes. What Is the Melting Point of Chocolate? The melt point of chocolate refers to the temperature at which it transitions from a solid to a liquid state. This characteristic is determined by the cocoa butter content in the chocolate. Cocoa butter, the fat component of chocolate, is responsible for its smooth texture and ability to melt in the mouth. Different types of chocolate have varying amounts of cocoa butter, which directly affects their melt points. Dark chocolate typically has a higher melt point compared to milk chocolate due to its higher cocoa content. On the other hand, milk chocolate contains more milk solids and sugar, which lowers its melt point, making it more easily melted. White chocolate has no cocoa butter, giving it the lowest melt point. Just like with candy temperatures, it is important to monitor chocolate temperatures closely as you bake. Dark Chocolate Melting Point Dark chocolate typically contains the highest cocoa content of the chocolate types, with around 86% or more cocoa solids. This makes it more resistant to melting. It has a melting point ranging from 113 to 120 degrees Fahrenheit (45 to 48 degrees Celsius). This higher melting point makes dark chocolate ideal for applications that require stability at room temperature, such as molded chocolates or chocolate decorations. Milk Chocolate Melting Point Milk chocolate has a lower melting point than dark chocolate due to its higher sugar and milk content. It contains approximately 20% to 50% cocoa solids and typically melts between 104 and 115 degrees Fahrenheit (40 to 46 degrees Celsius). This lower melting point makes milk chocolate more suitable for applications where a softer texture is desired, such as chocolate coating for candies or drizzling over desserts. White Chocolate Melting Point White chocolate, which contains no cocoa solids but is made from cocoa butter, sugar, and milk solids, has the lowest melting point among the three types of chocolate. It melts at temperatures between 100 and 110 degrees Fahrenheit (38 to 45 degrees Celsius). This low melting point makes white chocolate delicate and more prone to melting. It is a popular choice for baking, ganache, and confectionery fillings. Why Does Chocolate Melt at Different Rates? The melting point of chocolate is determined by its crystalline structure. Chocolate contains six different types of chocolate crystals, each with its own melting point. These crystals are formed during the chocolate-making process and can affect how the chocolate behaves when heated. Chocolates with lower melt points are more prone to that ashy-looking blooming which can lead consumers to believe the chocolate has gone bad. It's important to note that the melting point of chocolate can be influenced by external factors such as humidity and the presence of other ingredients. Humidity can cause chocolate to absorb moisture, resulting in a higher melting point and a grainy texture. The addition of ingredients such as cream or butter can lower the melting point of chocolate, as these ingredients interfere with the cocoa butter's crystalline structure. Chocolate Crystal Types There are six different types of chocolate crystals, also known as the polymorphs of chocolate, each with its own unique melting properties. Type 1 or Form I: (Melts around 64 degrees Fahrenheit) Soft and noticeable chocolate blooming, produced when melted chocolate is rapidly cooled. Type 2 or Form II: (Melts around 74 degrees Fahrenheit) Crumbly texture that melts easily, shows noticeable bloom. Type 3 or Form III: (Melts around 78 degrees Fahrenheit) Some firmness, melts easily, shows some blooming, does not ‘snap’. Type 4 or Form IV: (Melts around 82 degrees Fahrenheit) Mostly firm, melts easily, dull ‘snap’ and sheen. Type 5 or Form V: (Melts around 93 degrees Fahrenheit) Most stable form of chocolate, forms when tempering, smooth and glossy, has a good ‘snap’, melts easily in your mouth. Type 6 or Form VI: (Melts around 97 degrees Fahrenheit) Very firm, hard to snap, best for chocolate sculptures. Understanding the different types of chocolate crystals and their melting properties can help you choose the right type of chocolate for your specific commercial application. Whether you're creating a chocolate coating that needs to withstand warmer temperatures or a creamy ganache with a smooth texture, selecting the appropriate chocolate with the desired crystal form is key to achieving the desired results. Chocolate Tempering Temperatures Tempering is a crucial step in working with chocolate, as it ensures that the chocolate sets properly with a glossy appearance and smooth texture. Most chocolates for shipping and retail are tempered to ensure their stability and presentation. Tempered chocolate is gently melted to a precise temperature and then seeded with a portion of unmelted chocolate to cool it slowly and create those Type V chocolate crystals. It is then heated once more to incorporate the seeded chocolate and stabilize the crystals. Use the following tempering chocolate temperatures for your recipes: Dark Chocolate: Melt to 120 degrees Fahrenheit, seed and cool to 86 degrees Fahrenheit, reheat to 89 - 90 degrees Fahrenheit Milk Chocolate: Melt to 115 degrees Fahrenheit, seed and cool to 82 degrees Fahrenheit, reheat to 85 - 87 degrees Fahrenheit White Chocolate: Melt to 113 degrees Fahrenheit, seed and cool to 79 degrees Fahrenheit, reheat to 82 - 84 degrees Fahrenheit By understanding the melt points of different types of chocolate, commercial chefs and bakers can make informed decisions about which chocolate to use for specific applications. So if you own a candy store and are tempering chocolate for molding, creating ganache for truffles, or making a decadent chocolate sauce, knowing the melt point of your chocolate will ensure that you achieve the desired results.

Champurrado, pronounced as cham-pr-aa-dow, is a type of atole - a corn-thickened, sweet beverage. While it’s often thought of as Mexican hot chocolate, champurrado has a more complex and fragrant flavor than what Americans think of as hot chocolate. It’s made by creating a slurry of masa harina, a type of corn flour, and combining it with aromatic Mexican chocolate, cinnamon, and piloncillo. Piloncillo is a type of unrefined cane sugar common in Mexican cooking. The combination of these ingredients gives champurrado a rich and comforting taste that is perfect for enjoying during festive occasions like Christmas, Hispanic Heritage Month, and Day of the Dead. What Special Equipment Do I Need? While a simple kitchen whisk will suffice, a molinillo is the traditional way to mix champurrado. A molinillo is a wooden whisk that originates from Mexico and is specifically designed for frothing and mixing hot beverages like champurrado, hot chocolate, and Mexican coffee. It typically consists of a long, slender handle with a ball-shaped base that has rings or grooves carved into it. Molinillos are traditionally made from wood, such as Mexican cinnamon or pine, which adds a subtle aroma to the beverage being prepared. Some modern versions of the molinillo may feature decorative carvings or painted designs, making them both functional and visually appealing. To use a molinillo, simply hold the handle between your palms and rub them together, causing the ball-shaped base to spin and mix the ingredients. This process not only blends the flavors but also aerates the mixture, resulting in a frothy and decadent drink. In Mexican culture, the use of a molinillo is not just a practical method for mixing drinks but also a symbol of tradition and heritage. Incorporating a molinillo into the preparation of champurrado adds an authentic touch to the experience, connecting the drinker to the rich culinary history of Mexico. Champurrado Recipe Our champurrado recipe is crafted using authentic ingredients to ensure a traditional and delicious taste. One key component of our recipe is the use of high-quality vanilla extract, which adds a depth of flavor and aroma to the drink. Learn how to make champurrado and enhance the winter drink menu at your coffee shop or restaurant. Make churros to serve alongside the champurrado for an authentic Mexican breakfast menu offering. Yield: 12 servings Total Time: 1 hour Champurrado Ingredients 1/2 cup masa harina 8 cups water (divided) 1 medium piloncillo cone 1 Ceylon cinnamon stick 1 Mexican chocolate disc 1 12-ounce can evaporated milk 2 cups half and half 1 teaspoon pure vanilla extract Directions Add masa harina to pan. Stirring frequently to prevent burning, toast it on low heat until it turns light golden. Set aside to cool. In large pot, bring 6 1/2 cups of water to boil. Add piloncillo and cinnamon stick to water. Simmer on medium heat until piloncillo dissolves. Add one chocolate disc and mix until dissolved. Add half and half, evaporated milk, and vanilla extract. Bring to simmer. Stir occasionally to prevent milk from sticking to pan. Add toasted masa harina and 1 1/2 cups of warm water to blender. Blend until smooth. Slowly add masa harina mixture to pot. As you pour, whisk constantly. Cook on low for approximately 10 minutes. Whisk every couple of minutes. Discard cinnamon stick or use as garnish. Serve in 8 oz. stoneware mugs. Editor's Note: If you don't keep champurrado hot, then its masa harina slurry will separate and fall to the bottom of the serving container. Champurrado FAQ While the process of making champurrado is straightforward, it includes a lot of uncommon ingredients and is part of a larger Mexican beverage tradition that requires further explanation. Below, we answer some of the most frequently asked questions about champurrado and its ingredients to dispel any confusion and satisfy your curiosity as you make the recipe. Consider creating a special menu for Hispanic Heritage Month and pair the champurrado with tamales, churros, pan dulce, or empanadas. What Is Piloncillo? Piloncillo, also known as panela or rapadura, is an unrefined whole cane sugar commonly used in Latin American cuisine, particularly in Mexico. It has a rich, caramel-like flavor with hints of molasses. Piloncillo is made by boiling down sugarcane juice until it thickens and then pouring it into cone-shaped molds to solidify. This unrefined sugar is used to sweeten champurrado. Piloncillo adds a depth of flavor and sweetness to champurrado that sets it apart from other hot chocolate recipes. Its unique taste and aroma enhance the overall experience of enjoying this comforting and indulgent drink. What Is Atole? Atole is a traditional Mexican drink that is typically made with masa harina, water, milk, and sweeteners such as sugar or piloncillo. This versatile beverage can be flavored in a variety of ways, with common additions including cinnamon, vanilla, or fruit such as strawberry or guava. It's known for its thick and creamy consistency, making it a popular choice for breakfast in Mexico or as a comforting drink during cold weather months. Atole is often served alongside tamales or other traditional Mexican dishes, and it is a staple at holiday celebrations and special occasions. Atole vs Champurrado While atole can refer to any corn-thickened drink, champurrado is a specific variation of atole that includes the addition of chocolate, which gives champurrado a rich and indulgent flavor that sets it apart from traditional atole. So, while atole and champurrado share a base of masa harina and are both warm beverages enjoyed during the colder seasons, champurrado stands out for its rich chocolate flavor and thicker consistency. Atole, on the other hand, offers a lighter and more versatile option for those looking for a traditional Mexican drink without the intensity of chocolate. It is important to note that while you could technically refer to champurrado as "atole de chocolate," it is more commonly known by its distinct name. In Oaxaca, Mexico, there is a local drink called chocolate atole that is different from champurrado. This distinction highlights the regional variations and nuances in Mexican cuisine, showcasing the diversity and complexity of traditional drinks like atole and champurrado. What Is Mexican Chocolate? Made with a blend of cacao, sugar, and cinnamon, Mexican chocolate stands out for its rich and complex flavor profile that sets it apart from other types of chocolate. One key characteristic of Mexican chocolate is its grainier texture compared to other chocolate varieties. The higher sugar content gives Mexican chocolate a gritty feel that adds a delightful mouthfeel to beverages like champurrado. Mexican Hot Chocolate vs Champurrado While both Mexican hot chocolate and champurrado are warm and comforting drinks, they differ in their ingredients, flavors, and textures. Mexican hot chocolate is a traditional beverage made from a combination of chocolate, milk, sugar, and sometimes cinnamon or vanilla. It is known for its rich and creamy consistency, with a deep chocolate flavor that is often enhanced by the addition of spices. On the other hand, champurrado is a unique Mexican drink that combines the flavors of chocolate and masa harina, a type of corn flour. This thick and hearty beverage is sweetened with piloncillo, a type of unrefined cane sugar, and flavored with cinnamon and sometimes anise. Champurrado has a distinct corn flavor that sets it apart from traditional hot chocolate, giving it a slightly earthy and savory taste. In terms of texture, Mexican hot chocolate is smooth and velvety, while champurrado has a thicker consistency due to the addition of masa harina. Champurrado is often compared to a porridge or a thick soup, making it a more substantial and filling drink compared to Mexican hot chocolate. Selling champurrado offers customers a unique cultural experience and a fun twist on classic hot chocolate recipes. By following these steps, you can easily create a delicious batch of champurrado to impress your guests with a new seasonal menu item or a year-round favorite. So, grab your ingredients, get your pot ready, and whisk up a batch of this delightful Mexican treat.

Chocolate doesn’t go bad. Yes, you read that correctly! If your chocolate smells/tastes normal and has no mold growth, then it is safe to consume. The best-by date printed on chocolate packaging signifies when its flavor, aroma, and mouthfeel will decline, not when it is inedible. How long chocolate stays in a fresh, potent, and premium condition varies for each type of chocolate. While chocolate doesn't go bad, there are a few aesthetic and flavor culprits you want to guard against. Heat and moisture alter the appearance and texture of chocolate, but they don't corrupt its flavor. If you bite into a piece of chocolate expecting a delicious treat and receive an unsavory mouthful, your chocolate probably absorbed an environmental aroma. Store chocolate in an airtight container to prevent flavor perversion. We'll answer some of the most common questions about chocolate freshness. Shop All Bulk Chocolate If you want to skip ahead to a specific chocolate shelf-life topic, click below: How Long Different Types of Chocolate Last Can Chocolate Go Bad? What Is Chocolate Bloom? How to Store Chocolate How Long Does Chocolate Last? Because they contain varying amounts of cocoa butter and non-shelf stable additives, dark, milk, and white chocolate have different best-by dates. Below, we explain how long each type of chocolate lasts below. Does Cocoa Powder Go Bad? Devoid of fat content, cocoa powder will not go bad. However, it will lose its potency. If unopened and stored in a cool, dry place, cocoa powder keeps a rich flavor for four years. Once opened, cocoa powder is best within the first two years with proper storage. Do Chocolate Chips Go Bad? The freshness date of chocolate chips correlates to their type of chocolate. It is a faux pas to store chocolate in the freezer or refrigerator because the changing temperatures and moisture induce blooming. However, if you plan to bake with or temper your chocolate chips, you can extend their freshness date by up to three years by storing them in an airtight container in the freezer and eight months in the refrigerator. Does Milk Chocolate Go Bad? Milk chocolate is safe to consume unless it’s molding, but it will lose flavor depth. Unopened milk chocolate stays rich and aromatic for approximately one year after it’s packaged. If opened, use the milk chocolate within eight to ten months. Unless it has an off-putting smell or flavor or has mold growing on it, milk chocolate is safe to consume past its expiration date. Does Dark Chocolate Go Bad? Dark chocolate remains in premium condition for two years when unopened and stored in an airtight container away from moisture and heat. If opened but stored in ideal conditions, dark chocolate will keep top quality for about a year. Because dark chocolate doesn’t contain dairy products, it lasts longer than either milk or white chocolate. Like all chocolate, dark chocolate doesn’t go bad or become unsafe to consume (unless visibly molding), but it loses flavor and aroma. Does White Chocolate Go Bad? White chocolate is best within six months of packaging when unopened and stored in an airtight container. Opened white chocolate remains fresh for approximately four months. White chocolate is the most sensitive to heat and moisture and is prone to blooming. Store it in a cool and dry place to preserve its appearance. Do Chocolate Truffles Go Bad? Chocolate truffles can spoil over time because they're filled with non-shelf stable, moist ingredients. Their delicate structures will lose flavor quality long before they go bad. Chocolate truffles taste best within the first four months of their preparation. Does Ruby Chocolate Go Bad? Ruby chocolate (made from ruby cacao beans) is safe to consume unless it molds. However, its berry flavor is most robust within its first year. Consume ruby chocolate within eight months of opening to savor this unique delicacy in its prime. Ruby chocolate’s striking pink hue fades when it’s exposed to sunlight, and it takes on a gray-pink appearance when it’s exposed to moisture or heat. Can Chocolate Go Bad? Chocolate can go bad if it’s mixed with less shelf-stable ingredients. While the fat source in chocolate, cocoa butter, is extremely shelf-stable, added flavoring ingredients can expire and make chocolate treats go bad. Chocolate candies with any of the following will have shorter best-by dates and can go bad if not stored properly: Chocolate Candy Mix-Ins That Can Make Chocolate Go Bad Dried Fruit Caramel/Toffee/Butterscotch Nut Butter Other Moist/Wet Ingredients Can Expired Chocolate Make You Sick? If the expired chocolate doesn’t have mix-ins, it won’t make you sick. Expired chocolate will have a weak flavor but is safe to consume unless it has mold growing on it, has an off-putting smell, or a distasteful flavor. Does Chocolate Go Bad When It Turns White? Just because your chocolate has turned white doesn’t mean it is bad. The white film on chocolate is usually just chocolate bloom, a scientific process of fat or sugar in chocolate crystallizing and coming to the surface. Here is how you can tell the difference between mold and bloom: Moldy chocolate has white fuzz growing above its surface and will feel fuzzy to the touch. Bloomed chocolate has a chalky layer or gray/white streaks on its surface and will feel slick to the touch. Back to Top What Is Chocolate Bloom? Chocolate bloom is the term confectioners use to describe chocolate that appears dusted or streaked with gray. Despite its altered appearance, bloomed chocolate is delicious and safe to consume. Moisture and heat cause chocolate to bloom. Heat alters the fat molecules in chocolate candy, and moisture alters its sugar molecules. Discover the differences between sugar bloom and fat bloom below. What Is Fat Bloom? Fat bloom occurs when chocolate is exposed to warm temperatures. Heat causes cocoa butter to soften, separate from the other ingredients, and rise to the surface. When the chocolate re-solidifies, it will have a “bloom” of cocoa butter crystals. Fat bloom looks like a gray cast or white streaks on the surface of the chocolate. It is the most common type of chocolate bloom. What Is Sugar Bloom? Sugar bloom occurs when chocolate is exposed to moist environments (ex: humidity or refrigeration). Moisture causes sugar content to evaporate and form large sugar crystals on the surface of chocolate. Sugar bloomed chocolate can either look crystallized or dusty. How to Fix Chocolate Bloom Since chocolate bloom occurs when the fat or sugar in chocolate candy rises to the surface, you can fix chocolate bloom by reincorporating the fat or sugar into the chocolate. To fix chocolate bloom, melt the chocolate, stir it, pour it into a mold, and allow the chocolate to re-harden. It will re-solidify into unbloomed chocolate. Does Chocolate Bloom Affect Taste? Chocolate bloom doesn’t affect either the taste or shelf life of chocolate. The only difference between bloomed and unbloomed chocolate is its appearance. If you don’t want to sell bloomed chocolate because of its reduced aesthetic appeal, melt bloomed chocolate and use it to make bakery items like chocolate-dipped macaroons. Can You Eat Bloomed Chocolate? You can safely eat and enjoy bloomed chocolate. It will taste the same as its unbloomed counterparts. How to Store Chocolate? Store your chocolate in a sealed food storage container in your pantry to preserve its flavor and appearance. Sealing chocolate inside a storage container prevents flavor absorption. Both heat and moisture induce chocolate bloom, which is a cosmetic rather than a flavor problem, but customers may be unhappy with the appearance of bloomed chocolate. Never store your chocolate in the moisture-rich refrigerator or freezer unless you’re planning to bake with it. Review our chocolate storage tips below to learn how to store chocolate. Seal chocolate in an airtight container. Cocoa butter absorbs the flavor of whatever is nearby, so sealing chocolate preserves flavor integrity. Airtight containers also block out oxygen, which causes chocolate to oxidize and develop unappetizing flavors. Store chocolate in a cool and dry environment. Heat and moisture cause cosmetic damage known as chocolate bloom. Cool, dry environments with humidity lower than 55 percent and temperatures ranging between 65 and 68 degrees Fahrenheit will keep the emulsion of cocoa butter and cocoa solids shelf-stable. Keep chocolate away from light. Both sunlight and artificial light induce oxidation. Ruby chocolate loses some of its sought-after pink hue when it's exposed to direct light. Don’t refrigerate the chocolate you want to serve. Moisture in the refrigerator causes sugar bloom and reduces your chocolate’s aesthetic appeal. Since chocolate absorbs aromas, chocolate stored in the fridge may take on the flavor of your proteins and produce. You can use a wine fridge to store chocolate before shipping it. To ship chocolate and have it arrive intact, you want it to be as cold as possible. Wine refrigerators are not as cold as regular refrigerators and won’t cause sugar crystal bloom. Seal your chocolate before placing it in the wine fridge to prevent cross-flavor absorption. The freezer can extend flavor and aroma quality in chocolate. The changing temperatures and moisture may induce bloom, so only use this method for chocolate you plan to melt. Seal the chocolate before adding it to the freezer to prevent flavor perversion. How to freeze and defrost frozen chocolate without altering its texture: Temperature shock can alter the texture of chocolate. To prevent this, first move the chocolate to the refrigerator for 24 hours before adding it to your freezer. When it’s time to defrost the chocolate, put it in the refrigerator for 24 hours. Finally, let it come to room temperature before unwrapping it. Back to Top Chocolate rarely rots and becomes inedible, making it an excellent ingredient for your kitchen. However, chocolate loses flavor and aroma potency over time, and improper storage can lead to aesthetic disfiguration and flavor perversion. Reference back to this guide at any point to determine how long each type of chocolate remains in its prime, how to fix chocolate bloom, and how to store chocolate.

Hot Cocoa vs Hot Chocolate

What Is Hot Chocolate?

What Is Hot Cocoa?

Hot Chocolate and Hot Cocoa FAQ

Who Invented Hot Chocolate?

How Hot Should Hot Chocolate Be?

Is Hot Cocoa Powder the Same as Cocoa Powder?

Does Hot Chocolate Taste Better with Milk or Water?

Shop Now

Archives

Articles

Buying Guides

Hot Cocoa vs Hot Chocolate

What Is Hot Chocolate?

What Is Hot Cocoa?

Hot Chocolate and Hot Cocoa FAQ

Who Invented Hot Chocolate?

How Hot Should Hot Chocolate Be?

Is Hot Cocoa Powder the Same as Cocoa Powder?

Does Hot Chocolate Taste Better with Milk or Water?

Related Resources

Chocolate Melting Point Guide

How to Make Champurrado

Does Chocolate Go Bad?

Check us out, we're social!

Shop Now

Archives

Enter your email to receive coupon codes and more!

Articles

Buying Guides