As a solid piece of chocolate, the cocoa butter fat particles are in a crystalline rigid structure that gives the chocolate its solid appearance. Once heated, the crystals oh the polymorphic cocoa butter are able to break apart from the rigid structure and allow the chocolate to obtain a more fluid consistency as the temperature increases-the melting process. When the heat is removed, the cocoa butter crystals become rigid again and come closer together, allowing the chocolate to solidify. The temperature in which the crystals obtain enough energy to break apart from their conformation would depend on the milk fat content in the chocolate and the shape of the fat molecules, as well as form of the cocoa butter fat. Chocolate with a higher fat content will melt at a lower temperature. Making chocolate considered “good” is about forming as many type V crystals as possible. This provides the best appearance and texture and creates the most stable crystals, so the texture and appearance will not degrade over time. To accomplish this, the temperature is carefully manipulated during the crystallization.