ABSTRACT
The unique characteristic of chocolate is that it is solid at room temperature, yet it melts in the mouth rapidly and flows smoothly, resulting in a sensational mouthfeel. This chapter emphasizes the thermodynamics involved in different kinds of chocolate. The purpose of the chapter was to show how the different ingredients influence the melting of chocolates from all around the world and the scientific view on the understanding of such behaviour. In contrast, different flavours do not show any significant effect on the melting temperature of chocolate; they only help to enhance the taste without changing the thermal properties. Likewise, the effect of different sugar replacers on chocolates is unique, releasing a cooling effect in the mouth. Thus, one can understand from the chapter that different ingredients and processes of making chocolate are very important for making the best chocolate, and to achieve such quality, the "physics" must be studied.
