Peter Greweling, Culinary Institute of America

Latent Heat of Crystallization

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2007

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The heat released when a substance crystallizes. Latent heat of crystallization can cause chocolate to bloom if it is not released as the cocoa butter crystallizes.

© 2007 All rights reserved. Published by Wiley.