In the first stage of tempering chocolate, it is melted completely by bringing it to a temperature of 150°F.
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Q34: _ should be added to melted chocolate
Q35: _ should be added to melted chocolate
Q36: In their simplest form, truffles are balls
Q37: Dipped chocolates are given different markings by
Q38: The simplest way to finish truffles is
Q39: The best way to unmold chocolates from
Q40: If melted chocolate is too thick for
Q42: Tempered chocolate ready for dipping is held
Q43: The whitish coating that sometimes appears on
Q44: Melted chocolate contracts, or shrinks, when it
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