- #1
waterfall
- 381
- 1
Even though I have many kinds of brands of chocolates. When the weather is just 2 degrees Celsius hotter. They begin to melt. Can't they create chocolates that have more thresholds for "melting" (by melt is meant they became liquid like) and are very hard even at 33 degrees celsius? What substance inside controls the "melting" point for chocolates?