Explorations in Chocolate: Rheology, Tempering and Bloom

Come explore how chocolate works its magic with Professor Rich Hartel. First, examine 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. After that, delve into how melted chocolate is tempered to ensure it properly turns solid when cooled. Then to wrap things up, we'll examine how cocoa butter crystallizes and can lead to bloom formation.