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Chocolate is not to blame: social networks are indignant that tiles are burning, but this is normal

Panic in social networks

In the second half of March, an unusual flash mob started in social networks – users set fire to chocolate and filmed video, as it burns. Due to the fact that chocolate refused to melt, many suspected producers of deception.

Also, users from Ukraine joined the flash mob.

The authors of the videos drew attention to the fact that not only cheap chocolate burns, but also expensive. And they said that the natural product should melt, not light up.

Even the entrepreneur Herman Sterligov took part in the flash mob, according to which the real chocolate should melt even from the heat of the hands.

Still burning

The publication “Amur.Info” examined three chocolate bars: with 70% cocoa content, white chocolate with 26% cocoa butter, and milk chocolate milk filling and 27% cocoa butter. All three tiles have an oil, and bitter and milk chocolate – and grated cocoa.

Bitter chocolate burned quickly enough and effectively, and it had to be extinguished under a stream of water. White chocolate burned reluctantly, and after a few seconds the small flame itself came to naught. Milk chocolate with a filling, despite all attempts, it was not possible to set fire to it.

«Amur.Info»
Photo «Amur.Info»

But it does not always burn

decided to check how the milk chocolate of different brands of different value burns. To do this, we took chocolate with a high content of cocoa and two porous chocolate. One tile turned black in the place where the fire was, but none flashed. However, all three melted.


At a tile with taste of coffee with milk after attempt to ignite it there was a bitterish taste and a characteristic smell of the burnt down sugar.

Photo of Maya Gavasheli,

Chocolate burning is normal

On April 2, an article about the burning chocolate appeared on the website of Roskachestvo , where it says: “So, in fact, chocolate should burn, it’s absolutely normal.”

Chocolate consists of cocoa powder, cocoa butter, fats (cream, palm and coconut oil), as well as sugars. Many people know that when heated, fats and sugar melt, so the authors of the rollers believe that chocolate should also melt when heated. But it is not always the case.

The way chocolate flows quickly depends on two factors. First, it is the amount of fat plus sugar. In chocolate, they are enough to soak loose material. The second is the composition of fats, which determines the melting point of the oil component. In any case, any fats and oils easily melt from the fire.

In the case when excess oil is not observed, it is perfectly normal that the oils manage to catch fire and build up the layer closest to the fire. Protected material seeps into the place burned and then burns itself, as on the wick in the candle burns paraffin.

Elena Sarattseva
deputy head of the Rockiness

One of YouTube’s users made a video of how a cocoa bean from Vietnam burns to prove that burning chocolate is normal.

The vice-president of the Russian guild of bakers and confectioners Irina Eldarkhanova explained that the “behavior” of chocolate depends on the content of butter or cocoa, so some tiles melt, and some light up.

She explained that if there is more butter in the chocolate, it will melt, and if more grated cocoa, it will burn. In more expensive chocolate, more butter, and in the cheap – a grated cocoa. In the cheapest chocolate only powder, said Eldarkhanova.

The cheapest chocolate, most likely, will burn, dear – to melt, because in expensive more oil. But if in it there is some approximate parity of oil and grated, it will melt and burn. It all depends on the heat.

There are still sweet confectionery tiles disguised as chocolate. It’s just tinted fat. They will not burn at all, they will simply melt.

Irina Eldarhanova
vice-president of the Russian guild of bakers and confectioners

On April 5, Rospotrebnadzor promised to check information on burning chocolate, published in social networks. The department noted that combustion is “a natural physicochemical process whose intensity is related to the composition of the product.”

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