Impedance Pipe Heating – Spot light on Chocolate
The origins of chocolate, which is derived from the Theobroma cacao tree, stretch back at least 4000 years. The plant is believed to have originated in the Amazon or Orinoco basins in South America and was regarded by the Aztecs as being of divine origin.
Normally chocolate is held in storage between 110 and 120°F and will remain in a fluid state down to approximately 88°F. However, as the temperature of chocolate drops, the fluid viscosity increases rapidly. Too much heat causes damage (burning) and insufficient heat allows the material to become solid; therefore, consistency is vital for process heating.