Why is temperature a key factor in determining the properties of chocolate during processing?

• A. It increases the protein content in chocolate.
• B. It determines the amount of sugar that can dissolve in chocolate.
• C. It controls the crystallization of cocoa butter, affecting texture and appearance.
• D. It changes the color of chocolate by altering its pH.

Answer: (C)

Verified step by step guidance

1. Understand that chocolate's texture and appearance are largely influenced by the crystallization behavior of cocoa butter, which is a fat present in chocolate.
2. Recognize that temperature affects how cocoa butter molecules arrange themselves into different crystal forms, known as polymorphs, each with distinct stability and melting points.
3. Know that controlling the temperature during processing allows the formation of the most desirable crystal form, which gives chocolate its smooth texture, glossy appearance, and proper snap.
4. Realize that if the temperature is not properly controlled, undesirable crystal forms can develop, leading to issues like bloom (a whitish coating) and poor texture.
5. Therefore, temperature is key because it governs the crystallization process of cocoa butter, directly impacting the final quality of chocolate.