Molten Chocolate

Some articles on chocolate:

Chocalate - Production - Tempering
... This causes the surface of the chocolate to appear mottled and matte, and causes the chocolate to crumble rather than snap when broken ... and crisp bite of properly processed chocolate are the result of consistently small cocoa butter crystals produced by the tempering process ... melts near body temperature (37 °C) VI 36 °C (97 °F) Hard, takes weeks to form Making chocolate considered "good" is about forming as many type V crystals as possible ...

Famous quotes containing the words chocolate and/or molten:

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