CAThe Chocolate Atlas
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Chocolate field glossary

Lecithin

An emulsifier used in small quantities to manage chocolate flow and reduce required cocoa butter.

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Related terms

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EmulsifierAn ingredient that helps manage interactions among fats and other particles or phases.↗RheologyThe study of how chocolate flows and deforms under force, central to molding, coating and mouthfeel.↗ViscosityResistance to flow; in chocolate it depends on fat, particles, moisture, emulsifiers, temperature and shear.↗
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