Quote:
Originally Posted by paulh260260
As you can see from the photo its a milky chocolate colour and pretty emulsified
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Having worked on dispersing 'chocolate mousse' oil spills at sea, I think your description is a bit worrying. By definition, '
emulsified' means an oil and water mixture, whereby one phase (oil) is dispersed in the other, continuous phase (water). Alternatively, the water may be dispersed as microscopic droplets in the oil. From its appearnce, yours looks like the second type, known as a water-in-oil (W/O) emulsion. A simple way to tell if it's emulsified is to heat it until any water it contains starts to boil. So, put a few drops of your gloop onto a piece of kitchen foil or in a tin can and heat it gently with a lighter flame. If it starts bubbling/fizzing/crackling like a fry-up, there's your answer. If it simply gets hotter and hotter, just giving off oil smoke, there's no water in it. (Scientists know this as the Crackle Test. See:
https://en.oelcheck.com/analyses/tes.../crackle-test/
TC