Wait, are you telling me that "tablieren" (German for smearing your warm chocolate onto the side of your pot when melting it) isn't just for getting the glossy finish, BUT also for making it's melting point better for cakes?!... dang, maybe I should start doing it again ...
Felix Egger (He/They) 🇪🇺
My mom often mails me spoils from her fourth graders' Valentine's Day celebrations this time of year. The chocolate often arrives melted--I don't mind the appearance, but something else seems off.
I recently learned that the melting also disrupts the crystal structure of the chocolate!
1/6 ⚛️🧪
