_________is the process of stirring vats of melted chocolate with stone rollers to improve its texture.
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Q3: A couverture chocolate that has excess air
Q4: Pastillage is prized for its smooth texture,
Q5: Nougat glacé is
A) a filled, molded chocolate
Q6: When working with nougatine, all work surfaces,
Q7: Sugar bloom can be corrected by tempering
Q9: Which of the following can be made
Q10: Chocolate should be evaluated based on its
Q11: Which of the following is NOT used
Q12: When melting chocolate
A) place it in a
Q13: When making molded chocolate candies, the _refers
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