Chocolate cooling and demoulding
23 May 2006 | By Dave Cruickshank, Chocolate Development Manager, Cadbury Trebor Bassett
Tempering and cooling are best regarded as two parts of the same process: the solidification of chocolate.There are interactions between the two processes and they both need to be carried out correctly in order to ensure an efficient process and create a high quality product.This article examines these processes and…