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Why temper chocolate?
We have to temper the chocolate so it won't burn, seize, or get ruined, and/or shape its self differently than we want and expect it to. So if we temper our chocolate it won't be as likely to burn, seize, or shape unexpectedly the wrong way.
Is vanilla a white substitute for chocolate?
White chocolate is a white substitute for chocolate.
What is two products manufactured in Belgium?
Milk chocolate and white chocolate. Milk chocolate and white chocolate. Milk chocolate and white chocolate. and cheese.
Why is white chocolate not chocolate coloured?
White chocolate isn't chocolate colored because of the chemicals in it that turns it white :-)
How do you say to temper chocolate in French?
pour tempérer du chocolat
What is more delicious milk chocolate or white chocolate or dark chocolate?
milk chocolate then white chocolate and then it's dark chocolate
What is the appearance of white chocolate?
White chocolate looks exactly like milk chocolate except it is white.
Which chocolate has the most fat in it?
the chocolate whit the most fat is the white chocolate white chocolate is the fat taken out of chocolate
How to make white chocolate out of dark chocolate?
You simple have to add milk to the dark chocolate to make the white chocolate.
How do you make an white chocolate Oreo?
use white chocolate
Is cocoa in white chocolate?
I belive that there is no cocoa in white chocolate.
What is used to make white chocolate go white?
It's rather what ISN'T used that makes white chocolate white. There's no cocoa in white chocolate, and that's what gives regular chocolate its brown colour.
