So my understanding is that to temper chocolate, it requires manipulating the heat to form the ideal crystal structure (i.e., beta V) that has the ideal properties for chocolate. These temperatures are different depending on the type of chocolate. Why would that be the case?
I understand that milk and white chocolate contain different ratios of cocoa solids, cocoa butter, milk fats, milk proteins and sugar, but how do they affect the required temperatures for a successful temperature.
Many articles explain that the tempering process allows ideal crystals to form and undesired crystals to "melt away". However my understanding of melting points is that the melting point of matter stays the same regardless of whatever it is mixed with. So if we heat dark chocolate back up to 31-32°C to "melt away" type I-IV crystals but keep the type V crystals, how does having a different composition require milk or white to melt away the undesired types at different temperatures?