The fats in cocoa

The fats in cocoa butter can crystallize in six different forms (polymorphous crystallization).[62][63] The primary purpose of tempering is to assure that only the best form is present. The six different crystal forms have different properties.

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The text was was derived from the Chocolate page on Wikipedia, the free encyclopedia. It is for educational use in COSC 101, Intro to Computing I, at Colgate University.