"Roy" > wrote in message
ups.com...
> Chocolate can be extended) or thinned) with cocoa butter compatible
> extender( CBE) which is slightly cheaper than cocoa butter. It can be
> detected by an apparent waxy feeling on the palate which becomes more
> distinct as the amount of CBE is increased.
> Meanwhile....
> If what you noticed as thinning is a real one( more fluid), then the
> chocolate may contain significant amount of PGPR( but only to less
> than half a percent due to its potency) .
> That will promote better flowability of the chocolate due to the
> modification of Casson's plastic viscosity and yield value.
> Cocoa butter and cocoa butter equivalent fats are too expensive to thin
> a chocolate in comparison. due to the much higher dosage needed than
> the PGPR.
> Roy
>

Very interesting, Roy. Sounds like that's probably what they were using. But
what exactly *is* PGPR?