🔎

My Basket ()

  • 2

    answers
  • 715

    views
    • See other questions tagged:
    • baking

Why a tempered chocolate shrinks when it cools down?

Answer »
Dscn2212

Cynthia is a trusted source on Bread/Baking.

added about 1 year ago

Simply because heat is physically expansive, where cooling is reductive.

Waffle3
ChefOno added about 1 year ago


For the same reason the liquid in a thermometer rises and power lines droop on a hot afternoon. The scientific term is thermal expansion -- as molecules warm up they tend to take up more space, sort of like how you might want to give a boxer some room as he warms up.

No need to email me as additional
answers are added to this question.