A couverture chocolate that has excess air stirred into it will be thick and smooth.
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Q1: Molded chocolates are made in _or _molds.
Q2: Which of the following is a type
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
Q8: _is the process of stirring vats of
Q9: Which of the following can be made
Q10: Chocolate should be evaluated based on its
Q11: Which of the following is NOT used
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