Impact of Tempering on Taste, Appearance and Texture of Chocolates
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- Create Date 6 May 2023
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Impact of Tempering on Taste, Appearance and Texture of Chocolates
Bharanitharan.T
Abstract:
Tempering of chocolate is a process of heating and cooling the chocolate in order to modify the crystals that forms during the manufacturing process. Tempering allows us to create the beautiful sheen and smooth texture of the chocolates. It has an impact on the way it melts in your mouth, taste, appearance and texture of the chocolate. Chocolatiers know that tempering chocolate is an essential step in the production of fine chocolates. The tempering process ensures that the finished product has a smooth, glossy appearance and a fine texture. In this article, we will explore the art of tempering chocolate, its impact on taste & texture and learn how to do it properly.
Key words: Tempering, Chocolate, Crystallization, Taste, Texture, Appearance.
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