The process of preparing couverture for dipping, coating, and molding is called _____.
A) conching
B) blooming
C) fermenting
D) tempering

Question

Quizplus · Accepted Answer

Tempering is the correct process used for preparing couverture chocolate for dipping, coating, and molding. This process involves heating and cooling the chocolate to stabilize it for making candies and other chocolate products, giving it a smooth texture, glossy appearance, and ensuring it sets properly.

The Process of Preparing Couverture for Dipping, Coating, and Molding