Search Results for: Chocolate in granular form
to get as the others can't really form if the mixture is too hot - they just "melt". so at c, about all that is going to form is type v. now, notice i say "about". those numbers are great in theory, but in practice, a little of all of them form at all temperatures - it is just one of those crystallization
/equilibration theory "things" that i took months in nd year organic chemistry to really study and understand. so, if we take some melted chocolate (untempered - no structure at all), and let it cool slowly, type v "crystals" will start to form as it cools, then iv, then iii, then ii, then i. what have...
https://chocolatealchemy.com/tempering-deconstruction-and-reconstruction-illustrated-tempering