Chocolate Connoisseur
Cocoa Butter in Chocolate Work
How cocoa butter affects melt, flow, temper, coatings, ganache, white chocolate, and home chocolate work.
Viscosity
Chocolate Connoisseur
Chocolate Viscosity and Flow: Why Melted Chocolate Behaves Differently
How cocoa butter, particle size, temperature, temper, emulsifiers, and inclusions affect the way melted chocolate flows …