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2. Here's What You Need to Know About Different Types of Chocolate

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   This rosy-hued chocolate is the newest chocolate to hit the block since the 1930s invention of white chocolate. First developed in late 2017, ruby chocolate comes from ruby cacao beans, which are ...

3. Tempered chocolate - Wikipedia

   en.wikipedia.org/wiki/Melting_of_chocolate

   After the chocolate is tempered, it is ready for uses such as depositing in molds or being used in an enrober. For these uses, the chocolate is cooled, allowing the fats in the liquid chocolate to crystallize on the nuclei. [15] [16] Chocolate bloom, a white powdery substance, can appear on the surface of chocolate if it is tempered incorrectly ...

4. From Wacky to Wonderful, These 7 Hot Chocolates Are Famous ...

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   Making hot chocolate bombs takes some skill — you’ll need to temper chocolate and cool it in a silicone mold — but there are quite a few tutorials online, and the result is an excellent ...

5. This pastry chef has made chocolate molds of everything from ...

   www.aol.com/pastry-chef-made-chocolate-molds...

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6. Chocolate chip - Wikipedia

   en.wikipedia.org/wiki/Chocolate_chip

   The chips melt best at temperatures between 104 and 113 °F (40 and 45 °C). The melting process starts at 90 °F (32 °C), when the cocoa butter starts melting in the chips. The cooking temperature must never exceed 115 °F (46 °C) for milk chocolate and white chocolate, or 120 °F (49 °C) for dark chocolate, or the chocolate will burn.

7. 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 ...