Chocolate is a unique substance, solid at room temperature and liquid at body temperature. Cocoa butter is polymorphic and can crystallize into several crystal forms with different physical characteristics.

Did you know that the way chocolate crystallizes can make a big difference in taste and texture? Discover the science behind chocolate crystallization and why it matters for your favorite treat. 🍫👨‍🔬

The video explains how this affects the quality of chocolate.

Reference

• Chocolate – The Noblest Polymorphism II,
  Klaus Roth,
  ChemViews Mag. 2010.
  https://doi.org/10.1002/chemv.201000030