CAThe Chocolate Atlas
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Chocolate field glossary

Viscosity

Resistance to flow; in chocolate it depends on fat, particles, moisture, emulsifiers, temperature and shear.

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Related terms

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RheologyThe study of how chocolate flows and deforms under force, central to molding, coating and mouthfeel.↗LecithinAn emulsifier used in small quantities to manage chocolate flow and reduce required cocoa butter.↗CouvertureReal chocolate formulated with substantial cocoa butter for fluid professional coating and molding.↗
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