The Chocolate Life

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Paul Soncodi is now friends with angelina patterson and Clay Gordon
Aug 10, 2009
Alison Holland left a comment for Paul Soncodi
"Thanks for that info Paul. I have quite a few kilos to use up but will try both of those contacts as a cheaper source. I did get an email from Taza in Australia the other day stating that they are up and running again but again shipping costs more…"
May 3, 2009
Paul Soncodi was featured
Apr 22, 2009
Paul Soncodi left a comment for Alison Holland
"Hi Alison, I see you are from NZ and you are looking for cocoa beans. Try Whittakers brothers in Porirua. The source their cocoa beans from Ghana and actually I think they are the only larger size manufacturers in NZ to make their chocolate from…"
Apr 22, 2009
Paul Soncodi left a comment for Robert Shea
"Thank you Robert, This explains me the facts quite well. I did some trials (I did this on compound to avoid problems with crystallization). One of the tests I did was, in a few words, mixing chocolate with some compounds which generates water in…"
Apr 21, 2009
Robert Shea left a comment for Paul Soncodi
"Cocoa Butter = hydrophob Water = oleophobe Cocoa Powder = oleophobe Sugar = hydophile Water attracts the sugar and cocoa solids while repelling the cocoa butter. The cocoa powder and sugar clump in the water, which is surrounded by cocoa butter.…"
Apr 20, 2009
Paul Soncodi left a comment for Robert Shea
"Thanks for the post but I need more insight about this issue. I need to know the chemistry of what happens. Regards, Paul"
Apr 20, 2009
Robert Shea left a comment for Paul Soncodi
"At low levels of moisture, the solids become wet and clump, as more moisture is added a water-in-fat emulsion can be formed... beyond that, it all depends on the quantity and nature of any emulsifiers. In theory, even a drop of water in a large…"
Apr 20, 2009
Paul Soncodi commented on Clay Gordon's group The Science of Chocolate
"Hi there, I need some help please. If somebody can tell me where to find some info about the chemical reactions that happen when you mix water with chocolate. I am interested in the chemical aspect of this issue. Any help would be much…"
Apr 20, 2009
Paul Soncodi joined Clay Gordon's group
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The Science of Chocolate

Are you interested in all the nitty gritty details of cacao and chocolate - genetics, geopolitics, agronomy, taxonomy, and the like? Then this is the group to join to take a deep dive into chocolate.
Apr 20, 2009
Paul Soncodi is now a member of The Chocolate Life
Apr 20, 2009

Profile Information

Dark, Milk, White?
Milk
Most memorable chocolate experience:
When I made my first batch of chocolate.
My favorite chocolate is:
Not a big fan but I like caramel chocolate

Comment Wall (3 comments)

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At 3:56pm on May 3, 2009, Alison Holland said…
Thanks for that info Paul. I have quite a few kilos to use up but will try both of those contacts as a cheaper source. I did get an email from Taza in Australia the other day stating that they are up and running again but again shipping costs more than the beans.
At 8:24am on April 20, 2009, Robert Shea said…
Cocoa Butter = hydrophob
Water = oleophobe
Cocoa Powder = oleophobe
Sugar = hydophile

Water attracts the sugar and cocoa solids while repelling the cocoa butter. The cocoa powder and sugar clump in the water, which is surrounded by cocoa butter. Additionally the high specific heat of the water may cause unstable crystalization in the cocoa butter (but sucking away thermal energy), worsening the appearence of the chocolate.

As more water is added it can be evenly distributed through the chocolate so that instead of a few clumps in the middle of the road as it were, you have countless tiny clumps smoothly flowing.

Lecithin (= surfactant/amphiphilic) and other emulsifiers work by reducing the surface tension, thereby lessening the hydophobic/oleophobic properties, of fats and water. This helps stabalize (and reduces viscocity), but far higher concentarions than typically found in chocolate would be required to mitigate this clumping.

If you need something more in-depth, ask your question more clearly. What exactly are you looking for?
At 6:24am on April 20, 2009, Robert Shea said…
At low levels of moisture, the solids become wet and clump, as more moisture is added a water-in-fat emulsion can be formed... beyond that, it all depends on the quantity and nature of any emulsifiers.

In theory, even a drop of water in a large amount of chocolate could be emulsified in, it's just not very practical in most situations.

I would think by the language of your question, that a more in-depth answer would be of little use to you, but if you need it, feel free to ask.
 
 
 

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