Chocolate feels silky because its melting point perfectly matches human body temperature.

The unique texture of chocolate is primarily due to the polymorphic nature of cocoa butter, which consists of various triglycerides. These fats can crystallize into six different forms, known as polymorphs I through VI. Form V is the most desirable state for confectioners because it provides a glossy finish, a firm snap, and a melting point of approximately 33.8°C to 34.4°C (93°F to 94°F).When chocolate enters the mouth, the heat from the tongue quickly reaches this specific threshold. Because the melting point is just below the standard human body temperature of 37°C (98.6°F), the solid fat undergoes a rapid phase transition into a liquid state. This process is endothermic, meaning it absorbs heat from the mouth, which creates a slight cooling sensation that enhances the flavor experience.Food scientists at institutions like the University of Guelph have studied how the 'snap' and 'melt' of chocolate affect consumer preference. Their research shows that the narrow melting range of Form V crystals is what prevents chocolate from feeling waxy or greasy. If the melting point were higher, the chocolate would remain solid and gritty in the mouth. If it were lower, it would melt at room temperature and lose its structural integrity.