Chocolate temper meter

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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." [1] [2] A modern, digital version, the Greer temper meter, can measure the degree of temper at any required time. [3]

Cocoa butter Pale-yellow, edible [[vegetable fat]] extracted from the [[cocoa bean]]

Cocoa butter, also called theobroma oil, is a pale-yellow, edible vegetable fat extracted from the cocoa bean. It is used to make chocolate, as well as some ointments, toiletries, and pharmaceuticals. Cocoa butter has a cocoa flavor and aroma. Its melting point is just below human body temperature.

Chocolate food produced from the seed of Theobroma cacao

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References

  1. Padley, Fred B.; Fred B. Padley (1997). Lipid technologies and applications. CRC Press. p. 397. ISBN   978-0-8247-9838-3 . Retrieved 27 August 2010.
  2. Hartel, Richard W. (1998). "Phase Transitions in Chocolate and Coatings". In M. A. Rao, Richard W. Hartel. Phase/state transitions in foods: chemical, structural, and rheological changes. CRC Press. pp. 217–52. ISBN   978-0-8247-0179-6 . Retrieved 27 August 2010.
  3. Manley, Duncan J. R. (1998). Secondary processing in biscuit manufacturing: chocolate enrobing, moulding, sandwich creaming, icing, application of jam, marshmallow, caramel, troubleshooting tips, Volume 4. Woodhead. ISBN   978-1-85573-296-4.