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Why a tempered chocolate shrinks when it cools down?

asked by KKool almost 3 years ago
2 answers 1087 views
F8c5465c-5952-47d4-9558-8116c099e439--dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added almost 3 years ago

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

A9f88177-5a41-4b63-8669-9e72eb277c1a--waffle3
added almost 3 years 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.