How tempering chocolate hacks its crystalline structure

Deal Score0
Deal Score0

Here’s how to use chocolate’s crystalline structure to your advantage to make delicious tempered chocolate



Humans



5 February 2020

By Sam Wong

chocolate

James Winspear

What you need

White chocolate


Dark chocolate


Thermometer


Hazelnuts


Coffee beans


Sea salt

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.

Advertisement

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 …

Existing subscribers, please log in with your email address to link your account access.

Paid annually by Credit Card

Inclusive of applicable taxes (VAT)

*Free book is only available with annual subscription purchases where subscription delivery is in the United Kingdom, USA, Canada, Australia, New Zealand or Euro area

Read More

Explore a wide range of tools. High Tech Fans Choose from laptop bags, #keyboardsets #speakers amazing tools,DIY tools,tool, #powertools #besttools #cooltools

We will be happy to hear your thoughts

      Leave a reply

      Register New Account
      Reset Password