Characteristics of chocolate

The characteristics of chocolate are as follows:

Chocolate is a complex multiphase dispersion system, with fat as the dispersion medium, sugar, cocoa, milk solids and a small amount of water and air as the dispersed phase. It is a heat-sensitive food with delicate tissue. The texture is hard and brittle at low temperature, and it will soften or even melt when the temperature is close to 35℃. The color of chocolate comes from the natural pigment in cocoa raw materials, and the luster comes from the optical characteristics of fine stable crystals formed by cocoa butter and sucrose granules. The special aroma and taste of chocolate comes from the variety and processing conditions of cocoa beans, and the formation of aroma substances is related to the variety and content change of free amino acids in cocoa raw materials. Secondly, theobromine, caffeine, polyphenols, organic acids and milk solids in the materials will also affect the flavor of chocolate. The viscosity of chocolate is related to its cocoa butter content at a certain temperature. The higher the content, the better the rheology. Surfactant ~ phospholipid can effectively reduce the viscosity of chocolate.