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akonsu

akonsu

Thanks, everyone, for the responses. This is much clearer now. I have one more related question. When chocolate is at the right working temperature and is tempered properly, how/why does it stay tempered when it is applied (moulded, poured, etc) and is left to set? What happens when it "sets"? As it cools, it goes through all these temperatures where other types of crystals form, but yet, we end up with solid piece that has all (most) stable crystals. What prevents the other types of crystals form alongside the stable ones when chocolate cools?

akonsu

akonsu

Thanks, everyone, for the responses. This is much clearer now. I have one more related question. When chocolate it at the right working temperature and is tempered properly, how/why does it stay tempered when it is applied (moulded, poured, etc) and is left to set? What happens when it "sets"? As it cools, it goes through all these temperatures where other types of crystals form, but yet, we end up with solid piece that has all (most) stable crystals. What prevents the other types of crystals form alongside the stable ones when chocolate cools?

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