Chocolate, in its basic form, is composed of cocoa powder, cocoa butter and some type of sweetener such as sugar; however, modern chocolate includes milk solids, some added flavours, modifiers and preservatives. The fat in cocoa beans (called cocoa butter) melts in a small temperature range, between 93 and 100 degrees Fahrenheit (34 to 38 degrees Celsius). This natural fat in cocoa beans crystallizes to form a solid as it drops below its freezing point. That is why chocolate is a solid.
Why is chocolate a solid?
