||[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.