Template:Did you know nominations/Tempering chocolate
Appearance
DYK toolbox |
---|
Tempered chocolate
- ... that researchers speculate cocoa butter forms crystals on sugar while chocolate is tempered?
- Source: Pirouzian et al. (2020), pg. 2: "The addition of the sugar particles promoted the formation of polymorphs with lower melting points. It was suggested that the sugar acted as a heterogeneous nucleation agent, prolonging the nucleation and growth of cocoa butter crystals since foreign surfaces acted as nucleation sites for crystallization"
- Reviewed:
Converted from a redirect by Rollinginhisgrave (talk).
Number of QPQs required: 0. Nominator has fewer than 5 past nominations.
Rollinginhisgrave (talk) 11:05, 6 September 2024 (UTC).