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.