What are the new trends in chocolate? Do you think these are good ideas?
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Q50: Tempering chocolate makes it more resistant to
Q58: The basic ingredient for all chocolate products
Q59: Describe the techniques used to produce both
Q61: Matching
Definition choices:
-nontempered coating
A)candies formed from sugar solutions
Q61: Describe the process used to manufacture chocolate
Q62: Matching
Definition choices:
-interfering agent
A)candies formed from sugar solutions
Q62: Explain the importance of proper storage of
Q64: For each of the following chocolates, describe
Q66: You were planning on making some hard
Q66: You just opened up a chocolate candy
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