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A chocolate bloom is the formation of crystals on the exterior of chocolate that makes the surface appear gray, swirled, or... wise GEEK clear answers for common questions
Tempering refers to a process of heating and cooling âchocolate to prepare it for dipping and enrobing. The tempering process ensures that the cocoa butter in chocolate hardens in a uniform crystal structure. Chocolate that is tempered has a smooth texture, a glossy shine and a pleasant âsnapâ when bitten or broken. Chocolate that is not tempered might be cloudy, gray, lumpy, and sticky at room temperature.