The Chocollate is less sensitive for larger particles, the temperature levels out to a plateau before cooling to the next step. Morrison suggested creating a phase diagram.
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The water roughened the surface and changed the color of the chocolate. On his morning runs he thinks about the viscoelastic properties of his Saucony shoes.
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Difficulties arise in knowing whether the sizes measured are intrinsic to the chocolate or a result of the preparation process. This is often regarded as one of the most difficult aspects of chocolate-making, Yes.
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