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INTRODUCTION
The tempering is an essential step in the chocolate fabrication
process, since it confers to chocolate a glossy and attractive
aspect. Tempering also allows the chocolate to set quickly, to
be easily removed from molds and prevents from bloom
formation.
Chocolate contains cocoa butter fat, which can be composed
of six different crystal forms. The tempering of chocolate
consists in cooling the chocolate paste while mixing under
precise conditions, in order to obtain only one form of crystal.
As a result, it is important in chocolate industry to perform a
correct tempering.
Chocolate ganache is an emulsion composed of chocolate and
cream, which can be found in many pastries. Ganaches are
generally prepared by pouring warm cream over chocolate;
this operation melts almost all the crystallized cocoa fat in the
chocolate. It is important to keep or reform the beta crystal
form of chocolate, which will enhance the stability of the
emulsion. In this note, we propose a method to assess the
stability differences between tempered and non-tempered
ganaches.