Über die rheologischen Eigenschaften von dunklen Schokolade‐Massen

Rheology of Cocoa Butter. I. Effect of Contained Fat Crystals on Flow Properties

“…Rheological properties of molten chocolate have been the subject of extensive studies (1,3,4,6,7,14). Basically, the aims of these studies have been twofold: (1) to characterize the so-called covering power of a particular chocolate formulation ; and (2) to estimate the quality of the congealed chocolate in terms of fineness of crystal, "snap," etc.…”