CAThe Chocolate Atlas
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Chocolate field glossary

Rheology

The study of how chocolate flows and deforms under force, central to molding, coating and mouthfeel.

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Related terms

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ViscosityResistance to flow; in chocolate it depends on fat, particles, moisture, emulsifiers, temperature and shear.↗Particle sizeThe dimensions and distribution of solids in chocolate, influencing texture, flow and taste perception.↗LecithinAn emulsifier used in small quantities to manage chocolate flow and reduce required cocoa butter.↗
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