Chocolate temper meter

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A chocolate temper meter is used to measure the presence of various types of the crystal forms IV, V in semi-molten cocoa butter in the preparation of well tempered chocolate. It works by measuring "the temperature of a standard weight of chocolate as it crystallizes when cooled in a controlled way."[1][2] A modern, digital version, the Greer temper meter, can measure the degree of temper at any required time.[3]

References

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