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Jim D.

Jim D.

When tempered chocolate starts thickening as it is used, the first remedy usually suggested is to raise the temperature a bit (but not too high so as to melt the Type V crystals). The next remedy I try is to raise the temp above the melting point of Type V for a while to melt some of those excess crystals, then lower it back to working temp. My question is why the first remedy works.  It is not melting crystals, so what is it actually doing that thins out the chocolate?  Thanks for any insights.

Jim D.

Jim D.

When tempered chocolate starts thickening as it is used, the first remedy usually suggested is to raise the temperature a bit (but not too high so as to melt the Type V crystals). The next remedy I try is to raise the temp above the melting point of Type V for a while to melt some of those excess crystals, then lower it back to working temp). My question is why the first remedy works.  It is not melting crystals, so what is it actually doing that thins out the chocolate?  Thanks for any insights.

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