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chocolate food art
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Chocolate Food Art

V - 34 °C (93 °F) - Glossy, firm, best snap, melts near body temperature (37 °C).
VI - 36 °C (97 °F) - Hard, takes weeks to form.
Making chocolate considered "good" is about forming as many type V crystals as possible. This provides the best appearance and texture and creates the most stable crystals so the texture and appearance will not degrade over time. To accomplish this, the temperature is carefully manipulated during the crystallization.

File information
Filename:211862.jpg
Album name:Architecture & Design
Rating (1 votes):55555
Keywords:#chocolate #food #art
Filesize:35 KiB
Date added:Oct 29, 2009
Dimensions:415 x 500 pixels
Displayed:7 times
URL:displayimage.php?pid=211862
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