Chocolate is classified as c. homogeneous mixture. This classification comes from the way chocolate is made and its physical properties.
When making chocolate, cocoa solids, cocoa butter, sugar, and sometimes milk solids are blended together. This mixture can appear uniform to the naked eye, meaning that the different ingredients cannot easily be distinguished in the finished product. While chocolate does have specific chemical components, the combination of these components creates a harmonious blend that exhibits consistent characteristics throughout, which is a hallmark of homogeneous mixtures.
It’s important to note that if chocolate has added ingredients like nuts or fruit pieces, then it becomes a heterogeneous mixture. However, pure chocolate, without added solids, fits the definition of a homogeneous mixture due to its uniform composition.