Chocolate field glossary
Rheology
The study of how chocolate flows and deforms under force, central to molding, coating and mouthfeel.
Making · working definitionUse the word
Use the word
with precision.
- Why it matters
- It explains why a chocolate can be thick at rest yet move under shear, and why fluidity matters for molding, coating and mouthfeel.
- Common confusion
- Viscosity is only one part of chocolate flow behavior; yield stress and measurement conditions also matter.
- Practical example
- A couverture chosen for a thin shell may perform poorly in a recipe designed for a thicker ganache body.
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