![]() It's then cooled so that Type IV and V crystals can form, then heated again slightly to melt any remaining Type IV crystals, leaving only Type V. Ingredients: Cocoa mass, cocoa butter, vanilla extract, cinnamon. ![]() In order to form a majority of Type V crystals, chocolate is first melted at a high temp to wipe the slate clean, so to speak (all six crystal forms are melted). Bean Varietal: Unknown, most likely a blend. The "goal" when making good chocolate is to allow as many Type V crystals to form as possible, because they have the best properties (great texture, good snap, glossy appearance as opposed to matte, and the melting temp is higher, closer to body temp). There are in fact six different crystal forms of cocoa butter, each with its own unique properties. I learned something fascinating: the primary thing that distinguishes "good" chocolate from "bad" chocolate, apart from taste, is the texture-more specifically, the crystal structure of tempered cocoa butter. This is very strange to see on HN this morning.I was bored last night while eating a piece of dark chocolate, and began wondering how exactly they make it.
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