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Why a tempered chocolate shrinks when it cools down?

asked by KKool almost 4 years ago
2 answers 1149 views
F8c5465c 5952 47d4 9558 8116c099e439  dscn2212

Cynthia is a trusted source on Bread/Baking.

added almost 4 years ago

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

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