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Chocolate! - Coggle Diagram
Chocolate!
Tempering
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If your chocolate isn’t tempered properly it will be dull and crumbly - if it’s tempered really well it will have a really nice shine.
When you melt chocolate, you get rid of the base crystals that make chocolate strong.
Shape
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You need to use time to have the crystals form properly again, have a proper temperature for the chocolate type and you also need to make sure that your chocolate is strong.
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Health and Safety
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You can keep your products allergy safe by keeping your work area clean and cleaning materials regularly.
Molds and tools
Tools are also placed separately with those who have been in contact with nuts to ensure customer safety.
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