Chocolate is a remarkable food. No other food is as versatile in terms of consistency, flavor, and shape.
The unique consistency of chocolate derives from the physical qualities of cocoa butter. The structure of cacao fat molecules is mostly saturated and unusually regular, containing just three kinds of fatty acids. Thus the fat molecules are able to form a compact network of stable crystals with a little liquid fat to move between the cystals. This structure only results if the chocolate has been carefully tempered. Chocolate that melts and resolidifies in an uncontrolled way develops an unstable structure. The network is less organized; it has a higher content of liquid fat, and uneven crystals form. The resulting chocolate is soft, greasy, and mottled.
The richness and complexity of chocolate is unique among foods. Chemists have identified over 600 volatile molecules in chocolate. Both, its intrinsic flavor and complex preparation give chocolate its flavor depth.
Few other foods can be molded in as many ways as chocolate can. It is hard and dry at room temperature, but melts just below human body temperature. Since the process involves a liquid state that is then cooled and solidified, chocolate can be shaped into almost any shape.
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