ANSWER

The viscosity of the chocolate will decrease as the temperature of the chocolate increases. When the temperature is above its melting point (depends on types of fat content), more present fat will flow easier causing the viscosity of chocolate to decrease (Gao et al., 2015; Beckett, 2012).

References

Beckett, S. T. (2012). Physico-Chemical Aspects of Food Processing (pp. 357-361). Heidelberg, Germany: Springer Science & Business Media.

Gao, X., Guo, T. T., Han, F. Tian, Y. & Zhang, Z. H. (2015). Rheological and Sensory Properties of Four Kinds of Dark Chocolates. American Journal of Analytical Chemistry, 6(13), 1010-1018. https://doi.org/10.4236/ajac.2015.613096