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2. 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.

3. File:Couverture chocolate samples, tempered and untempered.jpg

   en.wikipedia.org/wiki/File:Couverture_chocolate...

   English: Two samples of dark (55 % cocoa) couverture chocolate applied to ladyfinger biscuits. The upper sample was properly tempered and has a shiny finish. The lower sample was not tempered but rather applied immediately after melting at a temperature of about 40 °C, has a dull finish and displays grey fat bloom.

4. Couverture chocolate - Wikipedia

   en.wikipedia.org/wiki/Couverture_chocolate

   Couverture chocolate (/ ˈ k uː. v ər. tʃ ʊər /) is a chocolate that contains a higher percentage of cocoa butter (32–39%) than baking or eating chocolate. [1] This additional cocoa butter, combined with proper tempering , gives the chocolate more sheen, a firmer "snap" when broken, and a creamy mellow flavor.

5. This machine tempers chocolate in three easy steps

   www.aol.com/entertainment/machine-tempers...

   Bakon USA's chocolate tempering machine simplifies the elaborate process. Skip to main content. 24/7 Help. For premium support please call: 800-290-4726 more ways to reach us. Sign in. Mail. 24/7 ...

6. I Make My Mom’s 5-Minute Fudge All the Time - AOL

   www.aol.com/mom-5-minute-fudge-every-003500512.html

   How To Make My Mom’s One-Bowl Microwave Fudge. For one 8x8-inch pan, or about 36 small servings, you’ll need: 32 ounces powdered sugar. 1 cup cocoa powder

7. Types of chocolate - Wikipedia

   en.wikipedia.org/wiki/Types_of_chocolate

   Poorly tempered or untempered chocolate may have whitish spots on the dark chocolate part, called chocolate bloom; it is an indication that sugar or fat has separated due to poor storage. It is not toxic and can be safely consumed. [17]

8. Raw chocolate - Wikipedia

   en.wikipedia.org/wiki/Raw_chocolate

   Chocolate's quality is heavily impacted by the basic raw materials and various steps of its manufacturing process. Traditional chocolate-making steps include conching, tempering, emulsification, flavouring, fermentation, drying, roasting, and grinding cocoa seeds, which are then combined with materials such as cocoa mass, sugar, cocoa butter, and, in certain cases, milk components. [1]

9. Cocoa vs. Cacao: What's the Difference? Chocolate Experts ...

   www.aol.com/lifestyle/cocoa-vs-cacao-whats...

   So, cocoa vs. cacao—what is the difference, really? Determined to ge. Whether you’re shopping for hot chocolate mixes or browsing the candy aisle for a sweet treat, you’re almost guaranteed ...