Tempering chocolate

Tempering is a technique applied in chocolate production to create chocolate that is glossy, has a good snap and smoother texture and is more resistant to chocolate bloom. It involves cooling liquid chocolate while agitating it until a small amount of cocoa butter crystallizes. The liquid is then heated to maintain only the most stable crystal forms, which serve as nuclei for the rest of the cocoa butter to solidify around.

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Source: Wikipedia · Image: Wikimedia Commons · CC BY-SA 3.0

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