Investigation Rheological Behavior of Chocolate

In this article we studied chocolate with 100% cocoa without lecithin and traces of milk in the form of chips. The data obtained are in accordance with those obtained from the specialized literature. This article proposes two relations of dependence of log dynamic viscosity on log shear rate. The relations determined by second-order polynomial and exponential fitting can be successfully applied to confectionery products because the obtained correlation coefficients are close to unity.