I think that dark choclate will have the highest melting point so it will melt the slowest, the white chocolate will have the lowest melting point so it will melt the fastest, and the mik chocolate will have a melting point somewhere in the middle

All types of chocolate (white chocolate, milk chocolate, dark chocolate) have different amounts of cocoa butter and different amounts of other ingredients like sugar, milk, cream, butter, etc. that affect their melting points. Dark chocolate has the highest melting point while white chocolate has the lowest melting point. White chocolate contains no cocoa solids but contains cocoa butter, sugar, and milk and melts from 100 - 110 degrees fahrenheit. Milk chocolate contains from about 20% - 50% of cocoa solids and melts from 104 - 115 degrees fahrenheit. Dark chocolate has the highest cocoa content 0ut of all types of chocolate and its melting point ranges from 113 - 120 degrees fahrenheit. Melting points of chocolate is determined from the 6 types of crystals in the crystalline structure. These crystals have different melting points and are formed during the chocolate-making process. They can also affect how chocolate acts when it is heated. Melting points can be affected by external factors such as humidity and additional ingredients. For example butter or cream can lower the melting point because they can interfere with the cocoa butters crystalline structure.

I will be using the same microwave, the same bowl/mug, the same setting/enviorment, the variables that will be changing are the brand of  chocolate, the weight/size of the chocolate because the different brands have different sizes of chocolate, and the last variable that will be changing is the type of chocolate/percentage of chocolate

1. Break the chocolate bar into squares 
2. Place 2-3 pieces of chocolate in the bowl/mug
3. Place the bowl/mug in the microwave
4. Turn on and record the times that the chocolate took to melt  
5. Repeat for each type of chocolate

The time the chocolate took to melt/burn was a total of 10 minutes and 45 seconds. The white chocolate and milk chocolate both got burned but not melted, though the milk choclate was melted from the sides. On the other hand, the double milk chocolate, 85% cocoa chocolate, and 100% cocoa choclate all fully mellted at around 345 seconds ( 5 minutes and 45 seconds ). I think that if you want to melt white chocolate or milk choclate then its better to use the stove because you can adjust the temperature and make it more accurate.

In conclusion, The type of chocolate or the percentage of cocoa does affect the melting point of chocolate. So whether you're making a chocolate cake or just eating chocolate, it's best to know what the melting point is to help you choose the best type of chocolate.

                                                              Works Cited

• Jones, Janine. “Melting Point of Chocolate: Complete Guide For Every Type.” Webstaurant Store, https://www.webstaurantstore.com/blog/4624/chocolate-melting-point.html. Accessed 14 February 2024.
• “What Is the Melting Point of Different Types of Chocolate? Find Out Here | Learn with Chocolate Tales.” Chocolate Tales, 14 November 2022, https://chocolatetales.ca/what-is-the-melting-point-of-different-types-of-chocolate-find-out-here/. Accessed 14 February 2024.