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The Making of a See's Chocolate Egg
The Tempering Process
Tempering is achieved by heating chocolate to approximately 100ºF, dropping its temperature to 80-90ºF, then working the chocolate back and forth between the two temperatures, thus making sugar crystals smaller and more stable.
Yves Saint Laurent
Belstaff
Mexx
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i bet this woman is sick of looking at chocolate by the end of the day.
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