Hello Everyone.
Would anyone be able to point me in the direction of a method for pH in finished chocolate (not cocoa powder etc). I hve been trying to get a measurement, but the pH meter seems very eratic with the chocolate. I don't have this issue with other foods.
I've tried grating chocolate, melting chocolate etc but can't seem to resolve this issue.
If anyone could help, I'd really appreciate it.
Many thanks
Pops