TWL+Tempering+of+CHOCOLATE

//**__ TEMPERING OF CHOCOLATE __**//
 * 1) //**__ ﻿ __**// Tempering process involves holding chocolate at the appropriate temperature for proper time to form the desired crystalline structure.
 * 2) In commercial operation, chocolate mass is pumped through a heat exchanger where the temperature is controlled in different section to ensure proper crystallization.
 * 3) Molten chocolate at about 50`C is cooled rapidly to 26`C to initiate B` polymorph, the rate of nucleation is rapid so that many crystals are formed, which results in an increase viscosity of chocolate mass.
 * 4) Since B polymorph is desired, the temperature is increased to melt unstable form and transform to stable B-polymorph.