Thermal, structural and rheological characteristics of dark chocolate with different compositions

► Formation of more stable polymorphic phases was independent of cocoa composition. ► Negative spherulites defined the time dependent crystal growth. ► Spherulites with featherlike microstructures agreed with Avrami indexes of 3-4. ► The Carreau model was preferred for predicting flow of molten CL and chocolate. ► CL and Chocolate exhibited an experimental yield stress value of around 1 Pa.