How does your chocolate flow

Talbot G., Smith K.W., Cain F.W., How does your chocolate flow?, Candy Business, 2005, 7(3), 40-41

As a means of quality control, a large part of the chocolate industry uses the viscosity of chocolate that is measured at a temperature well above that at which it will be tempered. In fact, the IOCCC method recommends measuring this at 104°F (40°C). Although this is fine for ensuring batch-to-batch consistency, research from Loders Croklaan shows that it by no means gives the full picture. Measuring the viscosity of untempered chocolate at 104°F gives little indication of the flow properties of that chocolate when it has been tempered and cooled to, say, 88.5°F. Why?