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Tempering ____________ fat molecules in chocolate so that the chocolate stays shiny and crisp after ...

woahjenjen

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Tempering ____________ fat molecules in chocolate so that the chocolate stays shiny and crisp after ...

Tempering ____________ fat molecules in chocolate so that the chocolate stays shiny and crisp after molds.

Fill in the blank(s) with correct word

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jessicadbarnes

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woahjenjen Author

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6 years ago

Correct

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megan.xo

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Yesterday

Thank you, thank you, thank you!

kc123

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Brilliant ツ

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