Observations for 86% cocoa third trial

This trial was the last. As always the chocolate squares had to be broken into pieces and put on the stove, and the stove turned on. After a little bit, the chocolate bits began to melt. 86% cocoa was noticeably slower than 60% cocoa and little slower than 72% cocoa. Even after pushing the chocolate down with the candy thermometer, the chocolate melting rate was still slow. Finally, it melted. The 86% trials took longer than the 60 and 72% cocoa trials. This was because there is more fat in a bar of chocolate with a greater amount of cocoa, meaning that it will take longer to melt.