Wayne explains that chocolate melts at around 33-34°C, which is just below body temperature. This is due to cocoa butter.

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Candy melts and chocolate can serve similar purposes in baking. You may even use one in place of the other sometimes, but are ...

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She used dark chocolate melts and "let the chocolate cool for about ten minutes before adding it to the mould." She allowed it to sit in the fridge for around an hour. When she removed the chocolate ...