I melt 3 spoons of dark chocolate in microwave oven in low. It melts in 3 minutes and it's just mildly warm. I add half a spoon of milk which makes it a bit cold again. So I microwave it again and in 10 seconds it BOILS!! In 20 seconds the whole thing is burnt. WHY ???
(Same thing happens if I use almond milk instead of cow milk.)
I already know that liquids heat better than solids in microwaves because the oven emits in the water resonance frequency causing water molecules to move rapidly. However I feel like the degree in which the chocolate-milk mixture gets hot, combined with the 10sec/3min figures is disproportionate to the quantity of the milk contained in the mixture. If I put the same quantity of milk alone in the microwave and I heat it for 10 seconds it does get pretty hot...But the chocolate-milk mixture gets even hotter than that. That is the part that I don't understand.