Why will the chocolate will seize if colored with water-based food coloring?
Md Ariful Islam
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এমবিএ(মার্কেটিং)
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Dr. Md Rushad Rahman
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Chocolate has fat (cocoa butter) in it. When then water can penetrate the ionic bonds of the lipids (fat), the chocolate separates and loses its consistency. If the chocolate gets too hot, the fat molecules will be so spread out and loose that the water can repel it in such a way that the cocoa solids appear to seize.
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