u cannot melt chocolate in cola.. put it in the microwave check it every 20 seconds and stir it so it doesnt burn or put the chocolate in a pan and put butter in the pan and then put the chocolate in and stir it so it oesnt burn
JKEASGFRWEUFWTGBURG
Ice melts faster in water because ice is made out of water but it is just frozen water put in the freezer.
Oil.
Because peanut butter, aside from peanuts, is grossly made up of oil. Chocolate gets much harder than peanut butter, thus requiring a much higher temperature to melt.
water does not melt....0_o
A marble will sink faster in water than in oil because water has a higher density than oil. The higher the density of the liquid, the faster an object will sink in it.
They will both melt somewhere between 90F to 95F, the vegetable oils in margarine are hydrogenated to create saturated fats with similar melting temperatures to the saturated milk fats in butter. There will still be variation from one brand to another and one batch to another within a given brand.
To make coverture chocolate, you need to melt sugar with cocoa butter, not oil. Cocoa butter has a lower melting point than sugar, making it easier to incorporate. You can find cocoa butter in specialty stores or online. Once melted together, you can then add your cocoa powder to create the coverture chocolate.
i think that oil burns faster than oil because oil has a greater thermal co-officiancy than water
Fresh water is evaporated faster.
No, water with syrup evaporate faster.