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Author Question: Why is chocolate normally melted in a double boiler? ... (Read 30 times)

waynest

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on: Aug 19, 2018
Why is chocolate normally melted in a double boiler?

Question 2

What caused the homemade beverages to thicken? The commercial beverage?

Question 3

What caused the differences in mouthfeel between the chocolate and cocoa beverages?


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yuyiding

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Reply #1 on: Aug 19, 2018
Answer to Question 1

To keep the temperature from escalating too high, which may result in scorching or formation of undesirable lumps.

Answer to Question 2

Coagulation of protein and presence of cocoa butter in the homemade beverage contributed to the thickening; Coagulation of the protein contributed to thickening of the commercial beverage.

Answer to Question 3

Presence of cocoa butter in the chocolate and absence of cocoa butter in cocoa.


waynest

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Reply 2 on: Aug 19, 2018
Gracias!

Mochi

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Reply 3 on: Yesterday
Great answer, keep it coming :)

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