Fats crystallize when they are frozen. Oils tend crystallize or freeze at temperatures below room temperature (72°C). Fats tend to be frozen at room temperature.

Fats can crystallize with different crystal structure. The crystal structure affects the stability and quality of the fat.

It is a mixture. Depending on the quality of chocolate to be made, the ground cocoa powder is mixed with vegetable fats or oils to produce lower quality chocolate. If the chocolate is to be high quality, the powder is mixed with cocoa butter, milk, sugar and vanilla.

Probably fats because he is fats the fats in the fats are fat.

There are four primary categories of fats. These include monounsaturated fats, polyunsaturated fats, saturated fats, as well as trans fats.

MOINOSATURATED