Label
All
0
Clear all filters

What Is an Emulsion?

Appears in
Encyclopedia of Chocolate: Essential Recipes and Techniques
Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

  • About

We make emulsions to reduce the sensation of fat on the palate, to achieve smooth, creamy textures, and for optimal preservation. When it comes to chocolate, emulsifying* the mixture will produce a chocolate mousse or ganache that has a true taste of chocolate and a very creamy texture.

An emulsion is the mixture of two liquids that do not combine naturally, such as water and oil. To understand the principle of an emulsion, try a quick experiment: pour some oil into a glass of water and stir with a spoon. In just a few seconds, you will see that the oil is floating at the top of the water! When we emulsify two substances, we disperse one of them into the other in the form of minuscule droplets.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of

The licensor does not allow printing of this title