As a confectionery expert with a deep understanding of the properties of different types of chocolate, I can tell you that the rate at which chocolate melts is influenced by several factors, including its composition, the presence of additives, and the specific conditions it is exposed to, such as temperature and humidity.

Chocolate is primarily made up of cocoa solids, cocoa butter, sugar, and milk solids. The melting point of chocolate is largely determined by the type and amount of cocoa butter it contains. Cocoa butter has a relatively low melting point, which is why it is the key component affecting the melting speed of chocolate.

Among the common types of chocolate, milk chocolate tends to melt faster than dark chocolate because it contains less cocoa butter and more milk solids and sugar, which have lower melting points. However, the specific formulation of a chocolate bar can vary by brand and type, which can affect its melting rate.

Additionally, **chocolate with a higher percentage of cocoa butter** will generally melt faster because cocoa butter has a melting point around 32-34°C (90-93°F), which is close to the human body temperature. Some premium chocolates may have additives or emulsifiers that can also influence the melting properties.

In conclusion, while it's difficult to pinpoint a single type of chocolate that melts the fastest without specific data, generally speaking, **milk chocolate with a higher cocoa butter content** is likely to melt the fastest under typical conditions.

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The reason why the dark chocolate melted the fastest was because the sun is attracted to darker colours. The dark chocolate also had more cocoa butter/fat in it compared to the milk and white chocolate. The point of my project is to see which type of chocolate(white, dark and milk) would melt the fastest.read more >>