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Food Trivia [Jul. 26th, 2009|06:30 pm]
You probably know that "tempering" (heat management) is required when working with chocolate to get the right texture...

Did you know that chocolate actually has six different crystal forms? To get a crisp chocolate, for coating or making bars, you want type V which forms between 94 °F and 97 °F. Yep, a three degree window -- or only a two degree window if you use Celsius. Even trickier! ;)

Hence the very precise temperature management needed when working with chocolate. That's your random food trivia for today.

[User Picture]From: shockwave77598
2009-07-27 01:51 am (UTC)
I wonder if Seeding can work. That's how monocrystaline Silicon is made. You start with a seed of the crystal lattice you are after and sink it into molten material. The crystal then grows on the existing lattice in the same pattern.

I think we can safely skip the inductive melt processes though :)
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[User Picture]From: nicodemusrat
2009-07-27 06:02 am (UTC)
Good thought. Seeding does indeed work on chocolate and is sometimes used (especially in commercial settings, where the previous day's chocolate can be reincorporated in the new batch).
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[User Picture]From: orv
2009-07-27 05:38 am (UTC)
That's pretty interesting. It reminds me a bit of soldering -- 60/40 tin/lead solder has a "plastic region" between 374 F and 361 F where it's not quite solid and not quite molten. Any movement while it's cooling through that region results in a "cold" joint that has poor conductivity and very little mechanical strength.
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[User Picture]From: nicodemusrat
2009-07-27 06:00 am (UTC)
So that's where cold joints come from! I was familiar with them, from being somewhat involved in the hardware industry, but never knew what caused them.
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[User Picture]From: orv
2009-07-27 05:18 pm (UTC)
The term is sometimes used generically to refer to any bad solder joint, but the classic "cold joint" -- the kind with a dull, gritty appearance -- happens the way I described.
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[User Picture]From: furtech
2009-07-27 07:37 am (UTC)
Very interesting...but the Wiki does not say how the sixth form (VI) of crystal is formed or what advantages or characteristics it has.
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[User Picture]From: kinkyturtle
2009-07-27 06:31 pm (UTC)
I wonder if type VI is used to make that army chocolate I've heard about that doesn't melt in the desert.
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[User Picture]From: ankhorite
2009-07-29 08:42 am (UTC)

Working With Chocolate

So you should practice.

Lots and lots and lots.

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