Chemical aspects of chocolates

Chemical constitution of chocolate to alter recipes and provide customers with experiences of pleasure.

chemical make up of chocolate
chemical aspects within chocolate
chemical composition of chocolate
chemical aspects found in chocolate
aspects of chocolate that are chemical
chemical components of chocolate
chemical contents of chocolate

knowledge

sector-specific

Chemical aspects of chocolates is an essential knowledge of the following occupations:

Chocolatier: Chocolatiers make confectionery products with chocolate. They perform activities such as examination, feeling, and tasting of ground chocolate paste. Such analysis leads them to ascertain if colour, texture, and taste of the chocolate paste meets specifications.

Confectioner: Confectioners make a varied range of cakes, candies and other confectionery items for industrial purposes or for direct selling.

Chemical aspects of chocolates is optional for these occupations. This means knowing this knowledge may be an asset for career advancement if you are in one of these occupations.

Candy machine operator: Candy machine operators tend machines that mix candy ingredients. They tend machines that weigh, measure, and mix ingredients. They form soft candies by spreading candy onto cooling and warming slabs cutting them manually or mechanically. They cast candies in moulds or by machine that extrudes candy. 

References

1. Chemical aspects of chocolates – ESCO