| 摘要 |
<p>A process for tempering chocolate in the form of pieces, which pieces are kept stirred inside a vessel, comprises three steps, and namely a first step of melting of the pieces of chocolate, a second step of cooling of the molten mass to a temperature lower than its solidifying point, and a third step of heating of the mass up to the temperature of chocolate tempering. The process is characterized in that said three steps are carried out in rapid sequence and within a time which is as short as possible.</p> |
