Per Terry Wakefield, Chocolatier for Bissingser’s Chocolate, chocolate’s melting point is 87 degrees F which is why it melts in your mouth. If you have to bite into chocolate, unwanted fats have been added in a process that gives it the waxy harder texture – talking about hydrogenated oils, the sickening kind. Now you know how to determine if you are eating good chocolate! See if it simply melts in your mouth.

If you missed this radio show, listen to the archived version. Terry was loaded with neat information about chocolate. It is well worth your time. Go to www.BetterFoodChoicesRadio.com.

… for the health of families,
ellen