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I have been doing some research into chocolate, and after looking at the chemical compositions of cocoa butter and cocoa powder, struggled to determine which had a formula/structure that would have a higher melting point. Which has a higher melting point, natural cocoa powder or cocoa butter?

(For those unfamiliar with the differences between cocoa powder and cocoa butter, here is some helpful information: Cocoa powder: https://en.wikipedia.org/wiki/Cocoa_solids Cocoa butter: https://en.wikipedia.org/wiki/Cocoa_butter Composition of both: https://www.icco.org/faq/61-physical-and-chemical-information-on-cocoa/106-physical-and-chemical-information-on-cocoa-beans-butter-mass-and-powder.html Thanks!)

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    $\begingroup$ If you hold a piece of chocolate, containing cocoa butter, in your hand, does it melt ? Yes, it does. If you do the same with cocoa powder, does it melt ? No, it does not. $\endgroup$ – Poutnik May 22 '19 at 15:03
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    $\begingroup$ I rather doubt cocoa solids actually melt on heating, they are rather more likely to decompose $\endgroup$ – Waylander May 22 '19 at 18:09
  • $\begingroup$ None of them have melting point For their behaviour see comments above. $\endgroup$ – Alchimista May 23 '19 at 11:04

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