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Tempering milk chocolate is more challenging than tempering dark chocolate, as the milk fat in milk chocolate affects how it sets and its final texture. The milk fat lowers the temperature needed for the crystal to seed, reducing it to 84.9 °F (29.4 °C), compared to 94.1 °F (34.5 °C) for dark chocolate. [19]
English: Cooling curves of chocolate at different degrees of temper, as a temper meter would record them. The Y axis shows the temperature in degrees centigrade; the X axis the progress of time, without units. This is a schematic diagram, illustrating the three basic shapes one would expect: (a) under-tempered; (b) well-tempered; (c) over-tempered.
A chocolate temper meter is used to measure the presence of various types of the crystal forms IV, V in semi-molten cocoa butter in the preparation of well tempered chocolate. It works by measuring "the temperature of a standard weight of chocolate as it crystallizes when cooled in a controlled way."
English: Two samples of dark (55 % cocoa) couverture chocolate applied to ladyfinger biscuits. The upper sample was properly tempered and has a shiny finish. The lower sample was not tempered but rather applied immediately after melting at a temperature of about 40 °C, has a dull finish and displays grey fat bloom.
In poorly tempered chocolate, form IV will transform to V and eventually form VI, resulting in bloom, while in well-tempered chocolate, form V will transform to form VI and bloom may also occur. Elevated and/or fluctuating temperatures increase the transformation rate and thus promote bloom formation.
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The temperature of the conche is controlled and varies for different types of chocolate. Generally, higher temperature leads to a shorter required processing time. Temperature varies from around 49 °C (120 °F) for milk chocolate to up to 82 °C (180 °F) for dark chocolate.
Sharing a courtyard with Dusty Knuckle bakery and 40FT brewery, Acme Fire Cult collaborate with both, using bread, leftover coffee for ferments, and even spare beer yeast to make their own marmite.