Nicodemus (nicodemusrat) wrote,

Food Trivia

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.

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