Select the option that is true regarding the following two statements labelled Assertion and Reason. Assertion (A): Chocolate needs to be tempered to prevent the development of white bloom on its surface. Reason (R): Bloom develops because of the polymorphic transition from one form to another as cocoa butter is a polymorphic fat.

Correct option is C

Tempering is a controlled process of heating and cooling chocolate to stabilize the cocoa butter crystals into their most desirable form, known as the Form V (beta crystal).
Tempering is essential for ensuring that chocolate has a smooth texture, glossy appearance, and snap when broken.
Failure to temper properly results in the development of fat bloom, seen as a white or grayish layer on the surface of chocolate.
Cocoa butter is a polymorphic fat, meaning it can crystallize in multiple forms (at least six known polymorphs), each with different stability and melting points.
The bloom occurs due to polymorphic transitions, where unstable forms (like Form III or IV) convert into more stable forms (like Form V or VI) over time, causing fat migration and surface crystallization.
Since both statements are true, and the reason accurately explains the scientific basis of the assertion, the correct answer is Option (c).