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Sunday, December 26, 2010. A technique of melting chocolate, then cooling and agitating the chocolate in order to encourage the growth of desirable crystals. These crystals, when cool, form the structure of properly tempered chocolate. Tempered Chocolate should set quickly, set without streaks of cocoa butter, sets hard and shiny. Temperature for tempering chocolate. Temperatures may vary depending on they typebrand of chocolate. There are 4 different methods of tempering chocolate. Remove the block o.

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Sunday, December 26, 2010. A technique of melting chocolate, then cooling and agitating the chocolate in order to encourage the growth of desirable crystals. These crystals, when cool, form the structure of properly tempered chocolate. Tempered Chocolate should set quickly, set without streaks of cocoa butter, sets hard and shiny. Temperature for tempering chocolate. Temperatures may vary depending on they typebrand of chocolate. There are 4 different methods of tempering chocolate. Remove the block o.

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This web page alisharoseblog.blogspot.com states the following, "Sunday, December 26, 2010." We saw that the webpage said " A technique of melting chocolate, then cooling and agitating the chocolate in order to encourage the growth of desirable crystals." It also said " These crystals, when cool, form the structure of properly tempered chocolate. Tempered Chocolate should set quickly, set without streaks of cocoa butter, sets hard and shiny. Temperatures may vary depending on they typebrand of chocolate. There are 4 different methods of tempering chocolate."

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