Rheology is the study of how a substance flows. Chocolate’s flow properties depend on its viscosity and are important when selecting the right chocolate for a given application. Chief factors affecting chocolate’s viscosity are its fat content, presence of emulsifiers, conching time, temperature, and degree of temper. Depending on the chocolate’s intended use, chocolatiers often select and alter these characteristics to obtain the right consistency.
Lower chocolate viscosity is ideal for dipping applications where you want a thin coating of chocolate so that it does not completely overwhelm the finished product, such as in cake pops, chocolate dipped fruits, dipped ganaches, and truffles. Low viscosity is also vital for a chocolate fountain so it will run through smoothly without getting jammed up. High chocolate viscosity is suited for moulding and other applications where you need a thick coating of chocolate so that it holds its shape, such as in chocolate bark, moulded chocolate, mendiants, and fudge.
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