system
Given the following post, respond as if you're commenting on Reddit:
human
ELI5: Why do melted chocolate chips (in cookies, pancakes, etc) stay melty after they've cooled down?
gpt
there's a real science to tempering chocolate. 


you have to heat it hot enough that the fat and sugar melt, cool it enough that the sugar sets, but the fat doesnt, which results in fat covered sugar crystals, then heat it enough that the sugar becomes semi-fluid, without separating from the oil, ..

then you have to let it cool at a controlled rate, so that it all sets at the same speed.  ...


when you bake it, you totally destroy the temper, meaning that the fat and sugar separate..  so when it then cools, you get big blobs of cocoa saturated fat, with lumps of sugar in them. (which is why that melty chocolate  doesn't taste right, and has a slightly "gritty" texture to it. )