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Recipe of the week: Welltempered chocolate
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Telegraph  | November 04, 2009
Tempering is the heating then cooling of couverture chocolate, so that when it is cold it sets firm and breaks with a good snap. By Rose Prince Published: 6:55AM GMT 04 Nov 2009 Rose Prince at the 2009 World Chocolate Masters in Paris Photo: PAUL COOPER This is the technique described by Mark Tillin...
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