CAThe Chocolate Atlas
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Chocolate field glossary

Particle size

The dimensions and distribution of solids in chocolate, influencing texture, flow and taste perception.

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Related terms

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RefiningReducing solid particles in chocolate to control smoothness, flow and sensory release.↗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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