Chocolate - Phase transition: from chocolate to Ganache
5 important questions on Chocolate - Phase transition: from chocolate to Ganache
What happens when a low concentration of water is added in the chocolate?
What happens when a very high concentration of water is added in the chocolate?
When does phase transition occur when there are no emulsifiers or proteins present?
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What happens to the phase transition if emulsifiers that have a preference for an O/W emulsion (proteins) are present?
What happens to the phase transition if emulsifiers with a high oil affinity (such as lecithin) are present?
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