Lecture
This lecture covers the rheology of chocolate, focusing on the formulation of milk chocolate with specific viscosity requirements. It discusses the interactions between cocoa, milk, cocoa butter, and sugar, and how to achieve desired viscosity levels. The instructor explains the impact of particle size and composition on chocolate bitterness and texture, using rheological models like Casson and SLSM. Practical exercises involve chocolate tasting and formulating chocolate with varying cocoa percentages to meet viscosity targets.