| http://www.w3.org/ns/prov#value | - Fine chocolate manufacturers generally do not roast every origin of cocoa beans in the same way, but try to find the combination of time and temperature that best enhances a particular origin's flavor.Tempering - Tempering is a process in which the temperature of the chocolate is manipulated to allow for a controlled crystallization of the cocoa butter to occur, thus allowing the cooled chocolate
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