可可脂有顯著的同質多晶性 (polymorphism)，本研究以取自屏東的可可脂為樣品，利用示差掃描量熱儀(differential scanning calorimetry, DSC) 模擬調溫並分析油脂結晶型態之變化。研究結果顯示調溫過程確實能有效促進可可脂生成β型結晶，而調溫時降溫速率、維持溫度以及調溫次數皆有所影響。降溫速率過快或過慢皆不利β型結晶生成；調溫的維持溫度隨次數有限度地上升，可提昇可可脂結晶之熔點；調溫處理次數越多，可可脂中β型結晶的比例越高。本研究結果將有助於製作手工巧克力調溫操作之資訊。

Cocoa butter exhibits a phenomenon known as polymorphism, which is the capability of cocoa butter to exist in a number of crystalline structures with different molecular packing. The type of crystalline form adopted seriously depends on the environmental conditions during crystallization. In this study, the crystallization behaviors of cocoa butter from Pintung, Taiwan as the raw material was analyzed by differential scanning calorimetry (DSC) through several thermal processes to imitate the tempering processing of chocolate making. The results indicated that several factors, including cooling rate, holding temperature,and the operation times of rising/decreasing temperature influenced the formation of β-form crystalline very extensively. As far as the cooling rate was concerned, both excessive quick and slow processes did not favor formation of the β-form crystalline. Furthermore, the operation times of rising/decreasing temperature coordinated with suitable holding temperature were useful in increasing the melting point of cocoa butter, and formation and growth of β-form crystalline effectively. These results could be helpful to produce hand-made chocolate.