CAThe Chocolate Atlas
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Chocolate field glossary

Crystallization

The organization of cocoa-butter molecules into solid crystal structures with different properties.

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Related terms

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TemperingControlled heating, cooling and agitation used to encourage stable cocoa-butter crystals.↗Form VThe cocoa-butter crystal form commonly targeted for glossy, firm chocolate with clean melt.↗Cocoa butterCacao's natural fat, responsible for chocolate's flow, crystallization, gloss, snap and melt.↗
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