Shear thinning of chocolate (?)

This article reports shear thinning data of a chocolate melt. This article is a nice review for the rheology of chocolates and it mentions that melting chocolates exhibit plastic behaviors with yield stress. This page is also nice to present the physics and chemistry of chocolate, and it schematically shows the flow curve of chocolates with yielding.

So my question is that chocolates are shear thinning liquids (pseudo-plastic), or plastic?

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