Why is the melting point of the chocolate in Reese's Peanut Butter cups so low?

[Scarpozzi]

I mean, they sell these things in vending machines and half of the bottoms get ripped off or stick to the side of the cups unless you pop them in the freezer before consuming.

It seems that if they just used more chocolate to make them just a little more robust or made the chocolate a little thicker, it might not melt as easily.

 

[IceBergSLiM]

its cheap chocolate

 

[KeithTalent]

I don't know, but I think they are perfect as they are.

KT

 

[Kaido]

DIY! I make giant ones

Top Secret Reese's Peanut Butter Cups

You will need a muffin tin with shallow cups.

1 cup peanut butter
1/4 tsp. salt
1/2 cup powdered sugar
1 12 oz. package Hershey's milk-chocolate chips

In a small bowl, mix the peanut butter, salt, and powdered sugar until firm. Melt the chocolate chips in a double boiler over hot, not boiling, water. You may also melt them in a microwave oven set on high for two minutes, stirring halfway through the heating time. Add the salt.

Grease the muffin-tin cups and spoon some chocolate into each cup, filling halfway. With a spoon, draw the chocolate up the edges of each cup until all sides are coated. Cool in the refrigerator until firm.

Spread about a teaspoon of peanut butter onto the chocolate in each cup, leaving room for the final chocolate layer. Pour some chocolate onto the top of each candy and spread it to the edges.

Let sit at room temperature, or covered in the refrigerator. Turn out of the pan when firm.

Makes 12 pieces.

 

[40Hands]

Milk Chocolate melts easily.

 

[Vehemence]

It melts in your mouth...

 

[Nitemare]

Originally posted by: dNor
It melts in your mouth...

and the car, in your hands, in the vending machine and on the shelf.

 

[waggy]

i put them in the Freezer. they are great that way

 

[Tim]

Originally posted by: Kaido
DIY! I make giant ones

Top Secret Reese's Peanut Butter Cups

You will need a muffin tin with shallow cups.

1 cup peanut butter
1/4 tsp. salt
1/2 cup powdered sugar
1 12 oz. package Hershey's milk-chocolate chips

In a small bowl, mix the peanut butter, salt, and powdered sugar until firm. Melt the chocolate chips in a double boiler over hot, not boiling, water. You may also melt them in a microwave oven set on high for two minutes, stirring halfway through the heating time. Add the salt.

Grease the muffin-tin cups and spoon some chocolate into each cup, filling halfway. With a spoon, draw the chocolate up the edges of each cup until all sides are coated. Cool in the refrigerator until firm.

Spread about a teaspoon of peanut butter onto the chocolate in each cup, leaving room for the final chocolate layer. Pour some chocolate onto the top of each candy and spread it to the edges.

Let sit at room temperature, or covered in the refrigerator. Turn out of the pan when firm.

Makes 12 pieces.

That's a quick one, but if you want a taste closer to the original.. .

For the filling:
1/3 cup graham cracker crumbs
3/4 cup powdered sugar
3/4 cup natural crunchy peanut butter (no added sugar)

 

[OdiN]

Yes let's have them add a ton of paraffin just to make you happy.

 

[mpitts]

I'm sure it has to do with the fact that the layer of chocolate that covers the peanut butter is relatively thin.

 

[Kaido]

Originally posted by: theplaidfad

Originally posted by: Kaido
DIY! I make giant ones

Top Secret Reese's Peanut Butter Cups

You will need a muffin tin with shallow cups.

1 cup peanut butter
1/4 tsp. salt
1/2 cup powdered sugar
1 12 oz. package Hershey's milk-chocolate chips

In a small bowl, mix the peanut butter, salt, and powdered sugar until firm. Melt the chocolate chips in a double boiler over hot, not boiling, water. You may also melt them in a microwave oven set on high for two minutes, stirring halfway through the heating time. Add the salt.

Grease the muffin-tin cups and spoon some chocolate into each cup, filling halfway. With a spoon, draw the chocolate up the edges of each cup until all sides are coated. Cool in the refrigerator until firm.

Spread about a teaspoon of peanut butter onto the chocolate in each cup, leaving room for the final chocolate layer. Pour some chocolate onto the top of each candy and spread it to the edges.

Let sit at room temperature, or covered in the refrigerator. Turn out of the pan when firm.

Makes 12 pieces.

That's a quick one, but if you want a taste closer to the original.. .

For the filling:
1/3 cup graham cracker crumbs
3/4 cup powdered sugar
3/4 cup natural crunchy peanut butter (no added sugar)

Ooh, I'll have to try that :thumbsup:

 

[Baked]

Twix is the same. I hate it when I get melted candy bar from the vending machine.

 

[JujuFish]

Originally posted by: theplaidfad
That's a quick one, but if you want a taste closer to the original.. .

For the filling:
1/3 cup graham cracker crumbs
3/4 cup powdered sugar
3/4 cup natural crunchy peanut butter (no added sugar)

Uh, no.

 

[meltdown75]

because you touch yourself at night so furiously that the friction makes your hands too hot for the chocolate not to melt.

 

[Fritzo]

The oil from the peanut butter absorbs into the chocolate, affecting the texture. That's why the peanut butter is so dry in those cups.

 

[OdiN]

Originally posted by: meltdown75
because you touch yourself at night so furiously that the friction makes your hands too hot for the chocolate not to melt.

But it would be such a tiny area of the hand that is heated up by friction, you'd think he could avoid that spot.

 

[meltdown75]

Originally posted by: OdiN

Originally posted by: meltdown75
because you touch yourself at night so furiously that the friction makes your hands too hot for the chocolate not to melt.

But it would be such a tiny area of the hand that is heated up by friction, you'd think he could avoid that spot.

unless he has really tiny hands to match his tiny junk.

 

[oddyager]

Peanut Butter Cups are the greatest. Reese's Pieces a close second.

 

[TwiceOver]

They've never been in my hand long enough for me to notice.

 

[nakedfrog]

Don't know, don't care, they're exquisite.

 

[Foxery]

It's a normal characteristic of chocolate. (At least the American, milk-chocolate variety.) Its melting point is only 94 degrees, so it thaws even lower than your body temperature.

I would guess that the milk content makes it melt at lower tempratures than pure cocoa, but don't quote me on that.

 

[BoomerD]

Because like most products whose manufacturing has been shipped to Mexico, they're low quality?

 

[Auric]

Ugh. Both the pb and choc are awful. If you must then do like their ads suggest and just get the real schtuff and eat them together.

 

[Fritzo]

Originally posted by: Foxery
It's a normal characteristic of chocolate. (At least the American, milk-chocolate variety.) Its melting point is only 94 degrees, so it thaws even lower than your body temperature.

I would guess that the milk content makes it melt at lower tempratures than pure cocoa, but don't quote me on that.

See my post above. I learned this from a tour of the Hershey's plant in PA. Someone asked a similar question during the tour and that was the answer. I guess since cocoa is very absorbant- which is why it stains so badly. It sucks in moisture and oils from anything it comes into contact with.