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2. Chocolate - Wikipedia

   en.wikipedia.org/wiki/Chocolate

   These include baking chocolate (often unsweetened), couverture chocolate (used for coating), compound chocolate (a lower-cost alternative) and modeling chocolate. Modeling chocolate is a chocolate paste made by melting chocolate and combining it with corn syrup, glucose syrup, or golden syrup. [55]

3. Tempered chocolate - Wikipedia

   en.wikipedia.org/wiki/Tempered_chocolate

   Tempered (upper sample) and untempered 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.

4. Ree Drummond's 10 Best Tips for Baking Christmas Cookies - AOL

   www.aol.com/ree-drummonds-10-best-tips-165600960...

   "I try to chop up good semisweet chocolate bars rather than use chocolate chips," she says, "They melt so much better and stay nice and silky after the cookies cool." Think: puddle-like pockets of ...

5. Baker's Chocolate - Wikipedia

   en.wikipedia.org/wiki/Baker's_chocolate

   Baker's Chocolate is a brand name for the line of baking chocolates [1] owned by Kraft Heinz. Products include a variety of bulk chocolates , including white and unsweetened , and sweetened coconut flakes.

6. The 4-Ingredient Dessert I Make Every Christmas - AOL

   www.aol.com/4-ingredient-dessert-every-christmas...

   Transfer the baking sheet to the freezer and freeze for 30 minutes. Over a double boiler or in the microwave, melt the chopped chocolate. Place a peanut butter ball on the tines of a large fork to ...

7. How To Melt Chocolate

   www.aol.com/news/melt-chocolate-195542277.html

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8. Chocolate bloom - Wikipedia

   en.wikipedia.org/wiki/Chocolate_bloom

   Comparison of blooming (left) and regular chocolate bars Fat bloom on the surface of chocolate with a marzipan filling Fat bloom viewed under an optical microscope. Chocolate bloom is either of two types of whitish coating that can appear on the surface of chocolate: fat bloom, caused by changes in the fat crystals in the chocolate; and sugar bloom, due to crystals formed by the action of ...

9. Hot Chocolate vs Hot Cocoa: Do You Really Know the Difference?

   www.aol.com/hot-chocolate-vs-hot-cocoa-135700973...

   The chocolate can come in the form of shavings, chocolate pebbles, bars, or even a fudgy style sauce — the important part is that it’s melted solid chocolate and doesn’t typically have added ...