Melted chocolate contracts, or shrinks, when it cools and solidifies. This statement is:

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The key idea is that substances typically contract when they go from a liquid to a solid. When chocolate melts, its molecules are spread out in a liquid form. As it cools and the cocoa butter crystallizes, the molecules pack more tightly, so the overall volume decreases. This is why melted chocolate shrinks as it solidifies. In practice, you may see it pull away a bit from mold walls or leave a tiny gap if it’s not evenly distributed during setting.