Chocolate rheology is the study of how chocolate flows under different conditions. The rheological properties of chocolate depend on its viscosity and are important when selecting the right chocolate for a given application. Chocolate rheology is complex and depends on its manufacturing process as well as on the ingredients. Chief factors affecting chocolate 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.
Low viscosity chocolate 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 viscosity chocolate 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. High and low viscosity chocolates may also be blended together in different proportions to obtain the precise rheological characteristics for your specific application. This is practical solution to instances where the chocolate may be too thick or too thin for the desired application.
Being a chocolatier is a dynamic profession where you need to continually upgrade yourself with new techniques and upcoming trends. A firm understanding of chocolate fundamentals is necessary to adapt to these challenges and remain relevant. Our Master Chocolatier Program is the perfect place to begin.