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Cocoa Butter Crystal Forms
I (gamma)
17°C
II (alpha)
21°C
III (beta'')
26°C
IV (beta')
28°C
V (beta) ideal
34°C
VI (super-beta)
36°C
Goal: maximize Form V for glossy, snappy chocolate
Target Temp
45.0°C
Cool Rate
0.10
Stirring
0.50
Melt (50°C)
Auto Temper