Search Results for: Ground-nuts other than seed
. it was really simply really. i melted a few pounds of dark chocolate, set my tempering machine to f, and just let it go. i took pairs of samples out at various intervals. minutes, hour, hours, hours, hours, hours, hours, hours and hours. one sample i let set up at room temperature (about f), the other
% bloomed chocolate. to me that is a very definitive result that type v crystals do not spontaneously form. if they did, they would be seed crystals and allow the lattice formation of type v and the chocolate would not bloom. this result was not really surprising. otherwise it would be an accepted practice...
https://chocolatealchemy.com/blog/2015/05/07/ask-the-alchemist-113-2