Rapid and economic method to measure chocolate viscosity

Abstract

AbstractThe objective of this research was to use simple and economic techniques to measure chocolate viscosity and compare the values with the ones obtained using a rheometer. Two techniques were used: (a) Zahn cup number 5, and (b) ring/spread test using a ring and a template with concentric circles (ring method). Seven chocolates with a wide range of viscosities were used: (a) three 70% dark chocolates; (b) 70% dark chocolate with 1% lecithin added; (c) 70% dark chocolate with 10% cocoa butter added; (d) a Swiss‐style milk chocolate; (e) a 50% milk chocolate. Results from this research showed that the viscosity obtained using the Zahn cups was positively correlated with the Casson plastic viscosity (r = 0.897; p = 0.016) while the values obtained using the ring/spread method were negatively correlated with the Casson yield stress (r = −0.916; p = 0.004) and the Casson plastic viscosity (r = −0.897; p = 0.007). These results are helpful for small producers of chocolate that need to quantify the viscosity of their product using simple and economic techniques.