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The Science of ChocolateCheck Access
Paperback ISBN:
978-1-78801-235-5
PDF ISBN:
978-1-83916-843-7
EPUB ISBN:
978-1-78801-663-6
Product Type:
Popular Science
No. of Pages:
284
Publication date:
15 Nov 2018
Book Chapter
Chapter 4: Liquid Chocolate Making Check Access
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Published:15 Nov 2018
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Product Type: Popular Science
Page range:
65 - 84
Citation
The Science of Chocolate, The Royal Society of Chemistry, 3rd edn, 2018, ch. 4, pp. 65-84.
Download citation file:
Most people think of chocolate as a solid, because this is how they buy and eat it. To the chocolate maker, however, it is normally a liquid and is only solidified just before it is ready to be packed and sent to the warehouse or shop. This chapter describes the processes that make sure the chocolate liquid is smooth and has a refined flavour.
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