As a food science enthusiast with a background in culinary arts, I can explain why chocolate doesn't "melt" in the oven in the way one might expect.

Chocolate is a complex mixture of cocoa solids, cocoa butter, sugar, and milk solids (if it's milk chocolate). The melting point of chocolate is not a single temperature but a range, typically between 86°F to 93°F (30°C to 34°C) for dark chocolate, and slightly higher for milk and white chocolate. This is well below the typical baking temperatures, which can be over 350°F (175°C).

However, when we talk about chocolate "melting" in an oven, we're often referring to a process called tempering. Tempering is crucial for maintaining the shine and snap of chocolate when it cools. If chocolate is exposed to heat above its tempering point, it can lose its temper and become dull and soft, or it can separate into its components, which can lead to a grainy texture.

When chocolate is in an oven, it's not that it doesn't melt at all, but rather it undergoes a process of melting and then resolidifying in a way that can be undesirable for certain applications like making chocolate truffles or coating fruits. The high heat can cause the cocoa butter to separate and the chocolate to lose its temper, resulting in a poor texture.

Now, let's translate that into Chinese:

作为一名对食品科学充满热情的烹饪艺术背景者，我可以解释为什么巧克力在烤箱中不会像人们预期的那样“融化”。巧克力是由可可固体、可可脂、糖和牛奶固体（如果是牛奶巧克力）的复杂混合物。巧克力的熔点不是一个单一的温度，而是一段范围，通常对于黑巧克力在86°F至93°F（30°C至34°C）之间，对于牛奶和白巧克力略高。这远低于典型的烘焙温度，后者可以达到350°F（175°C）以上。

然而，当我们谈论巧克力在烤箱中“融化”时，我们通常指的是一个称为调温的过程。调温对于保持巧克力在冷却时的光泽和脆性至关重要。如果巧克力暴露在高于其调温点的热量下，它可能会失去调温，变得暗淡和柔软，或者它可能会分离成其组成部分，这可能导致质地粗糙。

当巧克力在烤箱中时，并不是说它根本不融化，而是它经历了一个融化然后以一种可能不适合某些应用（如制作巧克力松露或涂层水果）的方式重新固化的过程。高温可能导致可可脂分离，巧克力失去调温，导致质地不佳。

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You'll see that the chocolate chips are definitely melted. In fact, they won't re-solidify completely for some time afterward. Part of the reason the chocolate chips retain their shape when melted is that they are partially insulated from the heat of the oven by the cookie dough.read more >>