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Did you know chocolate can take on five different forms depending on how it’s cooled? Cocoa butter molecules can arrange themselves in different structures, called polymorphs. To get the most desirable form (Form V) chocolate must be tempered. This means cooling it at room temperature to form multiple polymorphs, then gently reheating it just below the melting point of Form V, leaving it as the dominant crystal. 🍫 Form I – Gamma Crystals (γ) This forms when chocolate cools too fast, like in the
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