Hi All,
I have a question for chocolate specialists, what is the best way to
dissolve chocolate, besides eating it ?
Thank you in advance

>what is the best way to dissolve chocolate

Hmmm
Chocolate can be melted (in the mouth is the best way)
Chocolate can be emulsified (ganache)
Chocolate can be suspended (hot chocolate)

I don't know if chocolate can be dissolved, because chocolate isn't one
chemical, it's hundreds. Also, the fat portion won't be soluble in the
same medium as the non-fat portion. Probably needs a true food
scientist with chemistry training to give a good answer here, but from
my perspective I'm not sure chocolate can enter solution (i.e., be
dissolved).
-Bruce

Hmnn, looking simply from the point of chemistry.
A true solution forms when solute break into ions; anions and
cations,Chocolate is a complex matter.
But. as we look it IIRC, from the point of food chemistry.
Chocolate is more than that...it is a conglomerate of fat,
sugars,starches,complex
carbohydrates,alkaloids,emulsifiers,,phenolics,mai llards reaction by
products due to the interaction of the basic components(
sugar,proteins, fats and acids) during the chocolate manufacture,etc.
With that composition that is a blend of lipophilic or lipid soluble(
fats and other surface active agents,etc) and water
soluble(hydrophillic) components( soluble sugars and mineral
components), and colloidal matters( the complex carbs,proteins,etc. The
chocolate is more likely to form a stabilized suspension or colloidal
dispersion in water( chocolate beverages. and cream.( ganache)
In the presence of other fats like cream in ganache and the nut fat in
pralines, it has the tendency to stay in the fatty side than in the
aqueous side.But the interaction is nearly balanced between the
different phases ( fat phase and the water phase). so its difficult to
distinguish by that as the chocolate does really dissolves in cream
because what actually forms is an emulsion( a form of colloidal
dispersion or simply stabilized suspension.
You may ask but why is chocolate is easily bound by water.
What makes the chocolate and cocoa solids so attracted to water is the
presence of the highly absorptive pregelatinized starches that arises
during the chocolate manufacturing process in which the heat treatment
during roasting,grinding, and chocolate refining. Hence will make the
chocolate thicken in presence of water.This components absorbs at least
five times its weight in water.
However when the amount of water is already in excess required by the
pregelatinized starches the( van der waals , dispersion
forces)attraction between the water phase and the colloidal phase will
be lessened and the chocolate components tend to stratify( due to the
floating of fat globules and the settling down of the insoluble
components.
However the interaction of other components such as the emulsifiers
present in the chocolate( lecithin, ammonium phosphatide, and PGPR)
tends to stabilize the fats and keep it bound within the glycoprotein
components( sugar and protein).
Keeping in mind that the emulsifiers added by the manufacturer tends to
bind the chocolate components to the sugar due to the scant amount of
moisture in the chocolates and sugar will serve as the hydrophillic
part where the emulsifier will bind and the rest the lipophilic part
will stick to the fatty components( cocoa butter , milk fat and nut
fat).
In conclusion, the chocolate does not actually dissolves in water but
technically forms a colloidal dispersion in it.Even in the lipophilic
medium( such as cream) the binding will be more stronger due to the
fatty nature of the chocolate, but still a different form of colloidal
dispersion and never a true solution that we see in sugar or salt
water mixture.

Roy

Saïd Ennahar wrote:
> Hi All,
> I have a question for chocolate specialists, what is the best way to
> dissolve chocolate, besides eating it ?
> Thank you in advance
>
>
Ive been having some issues with this exact problem recently. I like to
mix protein powder, cocoa and milk to make a powered up chocolate milk
drink. I find that shaking it madly in a closed container does a pretty
good job. But letting the madly shaken container sit for a few minutes
and then madly shaking it again works much better for very well
dissolved cocoa.

k