Why does chocolate melt in your mouth?

We all love chocolates and have heard too many things about them. But have you ever wondered why it melts as soon as you keep it in your mouth. The real time melting of chocolate is one of the reasons why we love chocolates so much. Chocolates instantly melt in our mouth because... they have a melting point just below our body temperature... i.e., around 32- 37 degrees Celsius. However it all depends on the making of a chocolate and its temperature. It might take much time for white chocolates or chocolates kept in freezer to melt in our mouth. When you keep bits of chocolates at various temperatures, you can find them melting at various time intervals. A chocolate kept under sun would melt quickly while the one kept in shade may never melt. So chocolate can be a best piece to experiment the topic of melting point.

There is another bit of scientific explanation behind the melting of chocolates in our mouth. Though the recent process of manufacture is not entirely natural as before, manufacturers take care that chocolates do melt at particular temperature. How! They would be using a process called hydrogenation. Hydrogenation is a term where the vegetable oils/ fats are treated with hydrogen to alter their structure. So, with hydrogenation you can determine the melting point or solidifying point of a substance. But there is something to worry about hydrogenation. It produces 'trans fats' that are bad for your health. From obesity to heart disease... trans fats cause undesirable affects on our health. So! Whenever you grab a chocolate or any other snack to eat... look for the information about trans fats on the wrapper.