When chocolate is properly tempered, it should bread with a(n) ________and be_______to bite.
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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
Q15: Which of the following is NOT a
Q16: When wrapped tightly in plastic and refrigerated,
Q17: To remove chocolate candies from their molds
A)
Q18: Tempering _fat molecules in chocolate so that
Q19: After it is made, modeling chocolate should
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