Polymorphism is particularly important in chocolate manufacture. When chocolate is melted and re-hardened it sets into a different structure, which gives it a different taste, texture and melting point. Cocoa butter is a key ingredient in chocolate and it has six main polymorphic forms as shown in figure 1. In general type V is the desirable form becuase it has a melting point close to body tempurature so it stays solid on the shelf and melts in the mouth.