The object of tempering is to _____________________.
A) prevent chocolate from crystallizing while it cools
B) make sure that fat crystals have a low melting point
C) form stable fat crystals in chocolate
D) produce a desired "bloom" on the surface of finished chocolate products
Correct Answer:
Verified
Q11: Dark couverture contains all of the following
Q12: You notice that a block of couverture
Q13: Which of the following statements about couverture
Q14: White couverture technically cannot be called chocolate
Q15: The process of preparing couverture for dipping,
Q17: Tempered chocolate _.
A) sets quickly
B) has a
Q18: If your solidified chocolate looks cloudy, which
Q19: Chocolate is melted in a _ during
Q20: During which stage of the tempering process
Q21: Dark chocolate couverture is heated to _
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