Pre-crystallization, and the Chemistry of Chocolate!

In Wednesday night’s Chocolate Theory we learned about Pre-crystallization, and the Chemistry of Chocolate!. We learned spcifics about Chocolate and its relation to temperature. We learned about pre-crystallization, including the effects of correct and incorrect pre-crystallization; the three elements required (time, movement, and temperature); and five different methods. We learned about the six common forms of fat crystals and the scientific names, symbols, and associated temperatures. We learned about fat bloom and sugar bloom. It was definitely alot to absorb! 😉

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