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Controlled cooling ensures chocolate sets with a glossy finish and crisp snap. The figure is taken from Encyclopaedia Britannica, which is linked in full on this page. Every fact on Mondo Knows names its source rather than repeating an unsourced claim.

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Tempering chocolate aligns cocoa butter crystals

Controlled cooling ensures chocolate sets with a glossy finish and crisp snap

Cocoa butter can crystallise into six distinct polymorphs, but only form V produces glossy, firm chocolate with a satisfying snap. Tempering involves heating chocolate to melt all fat crystals, cooling it to initiate crystal seeding, and re-warming it slightly to destroy unstable structures. Properly tempered chocolate melts smoothly on the tongue.

Chocolate tempering 1 — Roozitaa · CC BY-SA 3.0 · licence · source

Where this comes from

Encyclopaedia Britannica

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Tags: chocolate, tempering, confectionery

Tempering chocolate aligns cocoa butter crystals: the short answers

Where does this come from, and can I check it?: Controlled cooling ensures chocolate sets with a glossy finish and crisp snap. The figure is taken from Encyclopaedia Britannica, which is linked in full on this page. Every fact on Mondo Knows names its source rather than repeating an unsourced claim.
Is this really a food fact?: Yes. It sits on the Food shelf, one of 1,090 sourced facts grouped into space, animals, the human body, history, science and more. Category pages collect every fact in the same field.
What else can I read about it?: The links under the fact point to a quiz, game, puzzle or calculator on the same subject, and the shelf below shows related facts. The wording here is original, and quoted phrases are marked as quotations.