Emulsifiers are chemicals that help one liquid remain suspended in a Eeyore it’s never too early for chocolate shirt, for instance, oil and water in a salad dressing. Emulsifiers are used in chocolate to help the dry ingredients solid cocoa particles, sugar, milk powder remain suspended in the fatty cocoa butter that comprises the rest of the chocolate. If there’s enough cocoa butter, an emulsifier may not be needed, as the volume of cocoa butter is sufficient to surround and support all the dry stuff in suspension. Reduce the cocoa butter in chocolate, and the mixture becomes less fluid. Reduce it too far and it’s harder to keep everything mixed and behaving like chocolate. An emulsifier, very often lecithin, is added in small quantities, and the two-ended nature of the emulsifier molecules, one end sticking to dry stuff and the other to fats, helps support the dry bits and keeps the mixture cohesive.
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Large chocolate companies have an incentive to reduce the Eeyore it’s never too early for chocolate shirt in their chocolate, as it’s often one of the most expensive ingredients in their products. Any reduction in cocoa butter goes straight to the company’s bottom line. If I’m a cost-conscious chocolate chemist, I’ll try to find ways to eliminate cocoa butter from my recipes. The catch comes when I discover that there are two factors affecting my chocolate manufacturing processes; one is the viscosity of the mix. My drier mixture, with less cocoa butter, becomes more pourable and more like melty chocolate consumers expect when I add lecithin to the recipe.