How tempering chocolate hacks its crystalline structure
By Sam Wong
What you need
IF THERE is someone you would like to impress on Valentine’s day, this swirly chocolate slab could be just the thing. Simply melting and mixing the chocolates won’t do, however. To make glossy, smooth chocolate with a pleasing snap, you need a little knowledge of its chemical structure.
The chocolate we know is a far cry from the astringent cocoa bean from which it originates. The cacao tree has been cultivated in Central America for …
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