Food preparations containing cocoa

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another chemical reactions are happening. in the classic sense, the chocolate is oxidizing, volatiles are being driven off and other 'simple' reactions are occurring. the second school of thought is that some ilk of molecular enrobing is happening, each particle of sugar and such are being 'coated' in cocoa

by the chocolate not firing off 'sharp' reactions in your mouth because all those 'sharp' molecules (acids and such) have been turned into something softer (fruity esters and maillard reaction by products). with those out of the way, you are asking if the tag (triaclyglyceride or long chains of the cocoa...

https://chocolatealchemy.com/blog/2015/09/24/ask-the-alchemist-132

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