39 chocolate phase diagram
A ChemE freshman here, needing help. Would like to plot on screen first so my worksheet would be neat. Thanks!! line: Chocolate 20%. One phase change at which more Gibbs free energy is needed than with the 40% cocoa-powdered chocolate. Having the cocoa powder which makes the seeds in the chocolate inhomogeneous, means that less Gibbs free energy is needed and therefore there is higher latent heat If the phase transition happens, the producer's effort will have been in vain: The chocolate is dull, soft and melts only slowly in the mouth. On True Pleasure. Chocolate should be stored and consumed like red wine: at a temperature between 15 and 18 °C. First of all, our eyes should enjoy the noble sheen and the satiated color. Chocolate phase diagram