Thread by @krishashok

I'm watching @KitchenChemProf talk about food chemistry on @hasgeek's YouTube channel here -

Totally trying out the 10 min Microwave mousse sometime later

The point about Cocoa butter melting at around body temperature (37C) reminds of this useful tip. If you don't like dark/bitter chocolate, just let it sit in your mouth for a few minutes. The cocoa butter will eventually melt and at that point, you will experience a flavourgasm

As @KitchenChemProf points out, the fact that cocoa butter melts at around our body temperatures is why good chocolate gives you a "melt in the mouth" experience. Cheap chocolate tends to use cheaper fats, not cocoa butter