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Chocolate tempering machines solve these problems by automating a process that causes the molecular crystals of the chocolate to conform to a specific uniform structure, called a-V form. By heating the chocolate to a precise temperature, it then enters a cycle of cooling and reheating, all the while continuing to stir and mix the chocolate.

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Chocolate chips have added stabilizers that prevent them from properly melting, whereas chocolate bars don't. Look at the ingredients list on your bag of chocolate chips, and you'll find ...

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Next, heat the chocolate very gently until it starts to melt, then stir regularly until completely melted. Now why not put one of these methods into practice with one of these 45 mouth-wateringly ...

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Jul 02, 2016 · I like to melt my cocoa butter fully, and then simply let it cool on its own to about 89-93F/32-34C. If you really wanted to temper the cocoa butter, you would just follow the same guidelines as a dark chocolate: melt the cocoa butter to 113F/45C, cool to 85F/29.5C and then warm back up to 89F/32C to work with it. Cheers – Chef Scott

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