How to Choose and Store Chocolate
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The final stage in processing
chocolate is called tempering.
Crystallization of cocoa butter
that is uncontrolled develops
crystals of different sizes in
chocolate that are large enough to
be seen easily with the naked eye.
The consistency of un-tempered
chocolate is mottled and matte,
this causes crumbling of the
chocolate rather than a sharp snap
when it is broken. Tempering
produces the uniform sheen and
crisp bite of quality chocolate by
reducing all of the crystals to a
consistent size (small cocoa
butter crystals).
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