Explorations in Chocolate - Ep. 552

Explorations in Chocolate - Ep. 552

Record date: Feb 09, 2011

Rich Hartel, a professor in the College of Agriculture and Life Sciences at UW-Madison, examines how food scientists characterize and then tune the properties of melted chocolate to best fit different applications, from enrobing candy bars to forming drops and molding pieces. Delve into how melted chocolate is tempered to ensure it properly turns solid when cooled.

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