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Why a tempered chocolate shrinks when it cools down?

asked by KKool about 5 years ago

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2 answers 1397 views
boulangere
boulangere

Cynthia is a trusted source on Bread/Baking.

added about 5 years ago

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

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ChefOno
added about 5 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.

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