Posted: 2/19/2009 5:36:00 PM EDT
| How is it possible that the chocolate in chocolate chip cookies doesn't melt when in the oven? |
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It does melt –– sort of. Chocolate is a fairly strange subject physics-wise. Melt chocolate, and add a drop of water and it 'freezes' up hard. You have to add a LOT more liquid to get it back to a melty state again.
In the oven, there is enough moisture in the batter that the steam actually causes the outside of the chip to seize up and retain the shape of the chip. Outside, somewhat hard and chip shaped. Inside smooth, creamy, goodness! Damn. There goes my diet... |
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Quoted:
It does melt –– sort of. Chocolate is a fairly strange subject physics-wise. Melt chocolate, and add a drop of water and it 'freezes' up hard. You have to add a LOT more liquid to get it back to a melty state again. In the oven, there is enough moisture in the batter that the steam actually causes the outside of the chip to seize up and retain the shape of the chip. Outside, somewhat hard and chip shaped. Inside smooth, creamy, goodness! Damn. There goes my diet... Wow! That post was certainly entertaining...for being the dumbest shit i have read in a long time... Hmm... i thought I had a low post count Of course it solidifies when you add water... ITS COLD! it lowers the temperature past the freezing point. I melt chocolate every day at work. It melts. Melts in a microwave. Melts in the oven. Melts out on the cutting board on my hot line. Melts in my hand, and in my mouth. |
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Quoted:
Quoted:
It does melt –– sort of. Chocolate is a fairly strange subject physics-wise. Melt chocolate, and add a drop of water and it 'freezes' up hard. You have to add a LOT more liquid to get it back to a melty state again. In the oven, there is enough moisture in the batter that the steam actually causes the outside of the chip to seize up and retain the shape of the chip. Outside, somewhat hard and chip shaped. Inside smooth, creamy, goodness! Damn. There goes my diet... Wow! That post was certainly entertaining...for being the dumbest shit i have read in a long time... Hmm... i thought I had a low post count Of course it solidifies when you add water... ITS COLD! it lowers the temperature past the freezing point. I melt chocolate every day at work. It melts. Melts in a microwave. Melts in the oven. Melts out on the cutting board on my hot line. Melts in my hand, and in my mouth. Wut? |
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Wow, dude. Besides having some obvious anger issues, you're pretty clueless about chocolate, especially considering you melt it every day at work.
When making chocolate it is necessary to 'temper' the chocolate. Tempering is essentially the process of controlling crystallization of the chocolate. Chocolate can crystallize in 6 different ways (polymorphous crystallization). Only 1 of those ways is the rich creamy goodness everyone loves. Chocolate is very complicated to make because of this polymorphism, requiring constant care and attention to form as many type V crystals as possible. When you melt chocolate, it will recrystallize into the same form it was as long as there are no external substances that can force other crystalline states. Water's structure forces chocolate into a VERY high type 6 configuration, which is what makes it very hard. It takes a lot of water to remelt the chocolate, and then the tempering process must be applied again. Even hot water does it. Temperature is not the issue. I accept your apology for both your rudeness and your ignorance in advance. And please take your Xanax. |