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. The video explains how this affects the quality of chocolate.

 

The video is based on the article:

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

---

Article information: https://doi.org/10.1002/chemv.201800042