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By Peter Greweling and Culinary Institute of America
Published 2007
Milk solids also contain butterfat, which has pronounced effects on cocoa butter: with the presence of butterfat, the rate of cocoa butter crystallization slows, and the temperature at which the various crystals form is depressed. Because of these phenomena, milk and white chocolates must be handled and used at a lower temperature than dark chocolate. (See Tempering Chocolate, Time.)
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