Mint Oil, Micro Bubble and Chocolate Preparation Dissertation

Mint Oil, Micro Bubble and Chocolate Preparation - Dissertation Example From this paper it is clear that  depending on the size of the micro bubbles needed, the mint oil should be placed on a simple plate with holes of certain sizes or a woven fabric. This will make the gases to follow in small and discrete packets leading to formation of bubbles. The small sized boundary conditions and edge effects of the little holes with time will prevent the gas from flowing through. The gas should also be non-reactive with the mint oil. This will lead to production of small bubbles from the mint oil. This should be carried out at the right temperature so that the different states are maintained, for example, if the temperature is too high it will affect the gas forming the micro bubbles and thus compromise the quality of the bubbles.This study discusses that  in making chocolate you will need things like cocoa powder, buffer softened at room temperature, sugar, milk, powder sugar and water. Put the cocoa powder in water then heat in a large sautà © pan. Add gar lic and stir the mixture over the heat. The sugar is then added then stirred completely until the sugar dissolves in the sugar solution. Then add water into the solution then heat until all the water is absorbed. After the absorption, what remains is chocolate. The chocolate then should be passed through a certain temperature to control its hardness. Absorption is one of the best ways of making chocolate because you can easily control the hardness or softness of the chocolate.