Chapter 5: Controlling the Flow Properties of Liquid Chocolate Check Access

This chapter details the texture and viscosity of chocolate, which can be measured by sophisticated instruments but the most sensitive measure is the human mouth. When someone eats chocolate, the teeth bite through the solid chocolate therefore hardness of the solid chocolate is very important. The second factor is the viscosity. This not only affects the way the chocolate runs around the mouth, i.e. the texture, but it also changes the taste. This means that two chocolates made from identical ingredients, but processed to give different viscosities, will taste very different. The flow properties of liquid chocolate are important to the consumer and the confectionery manufacturer.