Valentine's Day Chocolate 1
It is not as easy as melting the chocolate. Customers to apply for candy or chocolate candy, chocolate, hard, crunchy shares must be returned to room temperature. Have the melted chocolate to the disastrous result? Most of the people. Melting process is a poor return, never to return to normal chocolate, dark brown liquid, is roughly granular. Could be the start of the chocolate must be melted in a certain way. Properly tempered chocolate or chocolate and hard candy like a like a pretzel to hold term, and insurance. This method must be carried out homemade chocolate on Valentine's Day.
Valentine's Day Chocolate 2
View chocolate's science and chemistry is very complex in terms of products. , The crystal structure of chocolate changes when heated. Structural changes in the back is cool. Tempered chocolate is melted chocolate and then slowly, without compromising the chemical structure of the cooling to room temperature means the temperature is accurate. Otherwise, it will not be recovered. White spots you see the blood of the hot chocolate bar. You then cool the chocolate warm, moist places are on the left, you see the white spots. This flower is called. Blood chocolate, and tastes like candy, but the breaking of the structure, so it absorbs moisture was not visually appealing. I do not think it's just ugly.
Valentine's Day Chocolate 3
Fungal growth because the water content in chocolate can also get moldy. Bag of chocolate in your fridge blue / green, very quickly get out of the mold has expired. Their fat, hydrolyzing the argument if the humidity to go with chocolate can go rancid. Chocolate can burn. Rest of the milk solids and milk chocolate 130F (54C) and particles from the burning started, if someone starts in the sand to find. This error can not be recovered.
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