Chocolate takes on various properties when melted due to cocoa butter’s crystalline structure. Tempered chocolate's crystal structure (composed mostly of beta crystals) allows it to have a sheen and a satisfying snap when cooled. Tap the link in our profile to learn our easy method for tempering chocolate. #cooksillustrated #temperingchocolate #chocolate #cichocolateweek #baking #cooking #dessert #chocolatelover #foodscience