William Vlach

Assistant Lab/PSD Manager

ADM Cocoa
12500 W. Carmen Ave.
Milwaukee, WI 53225-6199
PH: 414-358-5886
[email protected]

Bill graduated from Concordia University with a B.A. in Science. He has

been a presenter for ten years at in-house seminars held by ADM Cocoa and has
attended workshops and seminars including Penn State Chocolate Manufacturers
Short Course, AOCS Short Course for Edible Fats and Oils Processing, Ice Cream
Makers Short Course, RCI/Gus Pulakos Short Course in Retail Candy Making,
AACC Short Course in Food Chemistry, Cocoa Powder Seminar, and Bakery and
Food Service Applications Seminar.

Bill has been with ADM Cocoa Technical Services for 3 decades.
Previously serving in the Quality Control department for 10 years, Bill currently
works in Product Service & Development.
 Thomas Allen
Sales Manager
TRICOR Systems Inc.
1650 Todd Farm Drive
Elgin, IL 60123
PH: 847-742-5542 ext.140
[email protected]

Thomas graduated from Eastern Illinois University in 1989 with a BS in

Marketing and Management.

Since February 1992, Thomas has been employed by TRICOR Systems

Incorporated where he currently holds the title of Sales and Marketing Manager.
His responsibilities include the sale and education of the confectionery industry
regarding TRICOR’s chocolate temper meters and gloss meters. Thomas is also
the principle owner and operator of www.candydetective.com, an online directory
of candy manufacturers and suppliers.
 Principles of Chocolate Tempering
NCA Resident Course

I. Introduction: The Properties of Cocoa Butter

Cocoa butter has very unique properties. It has a melting point of approximately 85 to 90 degrees
Fahrenheit, and therefore it quickly melts at body temperature when eaten. As a result, the flavor
release is quick, and there is a pleasing mouth feel as well.

However, as cocoa butter solidifies, there are 6 possible forms of the cocoa butter crystals. Thus
cocoa butter is known as a polymorphic fat. Unfortunately, only one crystal form out of the 6
produces a stable product. The process of forming the correct crystal structure is referred to as
“tempering.” The desired cocoa butter crystal form is called the Beta form.

Tempering chocolate is not an exact science or procedure. Although the general principles are
easy to understand and commonly used by everybody, each manufacturer or person must develop
their own specific instructions and methods depending upon the equipment being used and the
processing conditions. A chocolate company can give general guidelines and temperature ranges
for tempering, but modifications typically must be made to achieve the best possible appearance
of the finished product.

II. Tempering

A. The Basics of Tempering

The chocolate being used must first be completely melted to 120 degrees Fahrenheit with
continuous agitation. At this temperature all of the cocoa butter crystals are in a liquid state. If
the chocolate is not completely melted to 120 degrees Fahrenheit, then the un-melted crystals can
cause unstable crystals to form in the tempering process, thus causing an un-tempered final
product. After heating the chocolate to the proper temperature, it should be cooled down to the
appropriate usage temperature. Dark chocolates should be cooled to approximately 86 to 89
degrees Fahrenheit, and milk chocolates should be cooled to approximately 82 to 86 degrees
Fahrenheit. How the chocolate is cooled and tempered depends on the method and equipment
that is available.

B. Melting the Chocolate

First, chop the chocolate into pieces approximately 1 inch square or smaller using either a sharp
chef’s knife or an ice pick on a clean, dry cutting surface.

Typically chocolate is heated in a double boiler or a stainless steel bowl that fits snugly over the
opening of a pot filled with hot water. Adjust heat so that the water is slightly below a simmer.

There are several recommendations to follow for melting chocolate:

1. Never heat the chocolate over a direct source of heat because it is difficult to control
the temperature of the chocolate, and you could easily burn the product.

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Principles of Chocolate Tempering
NCA Resident Course in Confectionery Technology
2. Make sure that the pot is approximately half full to ensure that steam does not bubble
into the chocolate or the water does not boil.

3. Take care to monitor the level of the water in the pot and replace the water as needed
so that the pot does not over heat.

4. Remember to wipe all instruments dry before introducing them into the chocolate.
Chocolate should NEVER mix with water. Water darkens chocolate and causes it to
thicken and seize resulting in unusable product.

5. We usually do not recommend melting chocolate in the microwave as the

temperatures are hard to control and the heat distribution is uneven.

C. Methods of Tempering

1. Tempering by Hand

1. Completely melt the chocolate to 120 degrees Fahrenheit*.

2. Cool the chocolate with agitation to approximately 82 to 86 degrees Fahrenheit for

milk chocolates and approximately 86 to 89 degrees Fahrenheit for dark chocolates.
In order to cool the chocolate, we recommend that you will need to use a cold, water
bath or a water-jacketed kettle filled with cold water.

Often it helps to cool the chocolate a few degrees below these recommended
temperatures listed above to ensure for properly tempered chocolate. Then raise the
temperature one to two degrees to eliminate any unstable cocoa butter crystals that
may have formed in the tempering process. These steps will take practice in
perfecting since we consider hand tempering like an “art form.”

*Exceeding 120°F results in a lumpy, burned, unusable product. We recommend

using a food or candy thermometer to check temperatures and a heat resistant spoon
or spatula to agitate the product.

2. Tempering with “seed”

1. Completely melt the chocolate to 120 degrees Fahrenheit.*

2. Cool the melted chocolate with agitation to approximately 90 to 92 degrees

Fahrenheit. Add small chocolate shavings from a solid properly tempered chocolate
to the liquid chocolate to “seed” it. The amount of seed shavings should be
approximately 5 to 10 percent of the total amount of melted chocolate that you want
to temper.

Although using seed is a popular method to temper chocolate, the disadvantage is

that the shavings used as seed may be difficult to melt. Un-melted shavings may
become lumps in the melted chocolate. Although these lumps may not be a problem
for molded chocolates, the lumps may not be ideal for the appearance of enrobing or
dipping.

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Principles of Chocolate Tempering
NCA Resident Course in Confectionery Technology
 *Exceeding 120°F results in a lumpy, burned, unusable product. We recommend
using a food or candy thermometer to check temperatures and a heat resistant spoon
or spatula to agitate the product.

3. The “Mush” Method of Tempering

1. Completely melt the chocolate to 120 degrees Fahrenheit. *

2. Cool the melted chocolate with agitation to approximately 89 degrees Fahrenheit and
hold this temperature.
3. Remove about 1/3 of this chocolate and pour it onto a marble surface. “Mush” this
chocolate by mixing it back and forth with a flat spatula or a flat surface like a bowl
scraper until it thickens to a heavier state. It is very important that no hard lumps are
formed.
4. Return this thickened mush to the chocolate held at 89 degrees Fahrenheit and mix.
Once the chocolate appears uniform, it is tempered. The temperature must be held at
86 to 89 degrees Fahrenheit.

Although the mush method is more time consuming and labor intensive, most people
prefer to use this method for small batches that require hand tempering.

*Exceeding 120°F results in a lumpy, burned, unusable product. We recommend

using a food or candy thermometer to check temperatures and a heat resistant spoon
or spatula to agitate the product.

D. After tempering the chocolate: Cooling, Handling and Storage

1. Place the coated, enrobed or dipped products in the refrigerator (45-50°F) on a level
surface. The time required to solidify depends on the size and thickness of the
finished chocolate. The chocolate should appear shiny without streaks or a dull
finish on the surface. The texture should not feel granular or gritty when eaten. If
removal of the pieces from the tray is difficult, then the chocolate is either not
completely solid or it was used at the wrong temperature.

2. Place the finished chocolate on waxed paper or plastic wrap until the chocolate has
reached room temperature. Product that has been left in the refrigerator too long will
develop condensation of moisture on the surface of the finished chocolate. You can
wipe this condensation from the surface; however, the surface may appear dull with
excess handling.

3. In order to maintain the appearance of the finished product, handle the product as
little as possible to minimize scuffing and fingerprints that could scratch the shiny
surface and more importantly could destroy the temper on the chocolate or could
cause the chocolate to bloom.

4. Store the coated product and any unused portions of chocolate in a dry airtight
container or packaging material at room temperature (60-70°F). We do not
recommend storing the chocolate in the refrigerator or the freezer as the moisture
affects the chocolate. Do not store chocolate near strong odors like onions, garlic,

-3–
Principles of Chocolate Tempering
NCA Resident Course in Confectionery Technology
 spices etc. as the chocolate may develop these odors in the chocolate. Plastic
containers that have strong odors may also have this effect on the chocolate.

III. Characteristics of Untempered Chocolate

Chocolate that is not in temper will not have a shiny, glossy appearance and may have fat bloom
(uneven color resulting from streaks of fat or gray appearances of fat on the surface of the
chocolate). Un-tempered chocolate will not easily remove and contract from the mold or any
surface it cooled in or on, and it will not have a good snap when cut or bitten into. Finally, the
inside will not have a smooth texture and may appear granular, as the crystal structure is unstable.
If chocolate is properly tempered and cooled, it will not melt immediately at room temperature
(60 - 70°F).

-4–
Principles of Chocolate Tempering
NCA Resident Course in Confectionery Technology
 Principles of Chocolate Enrobing Laboratory
NCA Resident Course
Objective:
A review of enrobing - the equipment and application possibilities

Materials:
Coating - a dark confectionery coating will be used
Centers - items to be coated will be selected items from the class's previous
labs

Equipment:
A large Hilliard enrober with associated equipment, trays, tables, and racks
to display and store ingredients and product, heat gun to demonstrate
variations

Methods: The coating will be melted prior to the lab to allow immediate
discussion on the enrober and its component parts. After review and
instruction on the enrober and its parts the participants will be encouraged to
experiment with possibilities available on an enrober. Discussion will also
include how these items may be sold.

Observations: List major parts of a basic enrobing system and the purpose
each has in enrobing process.

SYSTEM COMPONENTS PURPOSE

Principles of Chocolate Enrobing

NCA Resident Course in Confectionery Technology
1
Conclusions:

1. What are the advantages and limitations on the use of chocolate for
enrobed products?

2. How do these differ from the use of confectionery coatings?

3. How do the coated items ("centers") affect the enrobing process?

4. What parts of an enrobing system change when the volume of

production increases?

Principles of Chocolate Enrobing

NCA Resident Course in Confectionery Technology
2
 FINISHED CHOCOLATES - TROUBLE SHOOTING

ISSUE POSSIBLE CAUSE

FAT BLOOM 1. CHOCOLATE WAS NOT ADEQUATELY

TEMPERED.

2. LOST TEMPER IN DELIVERY PIPE TO

ENROBER OR INSIDE ENROBER.

3. CENTERS WERE TOO HOT ENTERING THE

ENROBER.

4. PRODUCT WAS EXPOSED TO EXCESSIVE

COLD (SHOCKED) DURING COOLING.

5. A PRE-BOTTOM OF INCOMPATIBLE FAT

HAS MIGRATED THROUGH THE CHOCOLATE.

6. AN INCOMPATIBLE FAT FROM THE CENTER

HAS MIGRATED THROUGH THE CHOCOLATE.

7. PRODUCT WAS MELTED IN STORAGE AND

ALLOWED TO RESOLIDIFY.

8. PRODUCT WAS PUT INTO COLD

(<50 DEGREES F) STORAGE BEFORE ALL
LIQUID WAS CRYSTALLIZED PROPERLY.

SUGAR BLOOM 1. HIGH RH ENVIRONMENT (ABOVE 80%).

2. CANDY WAS MOVED FROM COLD TO WARM

ENVIRONMENT SUCH THAT ITS SURFACE
WAS BELOW THE DEW POINT.

FINGER PRINTS ON PIECES 1. BARE HANDED PACKERS (MAYBE SWEATY).

2. GLOVED PACKERS HOLDING PIECES.

3. HAND PACKING SUB-DEW POINT PIECES

(SUGAR BLOOM).
 FINISHED CHOCOLATES
TROUBLE SHOOTING -
PAGE 2

ISSUE POSSIBLE CAUSE

INCOMPLETE COVERAGE OF
CENTERS 1. CHOCOLATE VISCOSITY TOO HIGH.

2. OVER TEMPER, TOO THICK FOR EVEN

COVERAGE.

3. POOR STARCH REMOVAL FROM CENTERS

(STARCH HOLES).

4. EXCESSIVELY OILY SURFACE OF CENTER.

5. CHOCOLATE RATIO TOO LOW FOR EVEN

COVERAGE.

6. AIR BUBBLES IN CHOCOLATE.

7. BLOWER TOO FORCEFUL (STARCH HOLES

AND AIR HOLES).

8. BELT SPEED TOO FAST, REQUIRING

EXCESSIVE AIR VELOCITY.

9. INCOMPLETE CURTAIN.

BAD BOTTOMS
MARKING OR SMEARING 1. OVER TEMPER (TOO THICK)

2. CONVEYOR TRANSITIONS OF UNEVEN

HEIGHTS.

3. CONVEYOR SPEEDS OUT OF ADJUSTMENT

AFFECTING TRANSFERS.

4. DETAIL ROD TOO HIGH, BENT, OR NOT

SUPPORTED (VIBRATING).
 FINISHED CHOCOLATES
TROUBLE SHOOTING -
PAGE 3

ISSUE POSSIBLE CAUSE

INCOMPLETE BOTTOM
COVERAGE 1. EXCESS STARCH ON CENTER.

2. PRE-BOTTOM NOT RELEASING FROM COLD

TABLE - NOT SET HARD ENOUGH, OR
MELTING OFF IN ENROBER.

3. COATING TOO VISCOUS IN PREBOTTOMER.

GREASY SURFACE
EXITING TUNNEL 1. INADEQUATE TEMPER

2. BLOWER AIR OR CABINET AIR IS TOO

WARM, BREAKING TEMPER.

3. TUNNEL IS TOO COLD OR HAS TOO MUCH

AIR MOVEMENT IN FIRST SECTIONS.

4. TUNNEL TOO COLD BECAUSE TOO LITTLE

PRODUCT LOAD.

DULL SURFACE APPEARANCE 1. CURTAIN TEMPERATURE IS TOO LOW

(LESS THAN 85 DEGREES F).

2. CURTAIN TEMPERATURE IS TOO HIGH

(ABOVE 89 DEGREES F FOR MILK
CHOCOLATE).

3. COOLING SURFACES IN ENROBER ARE TOO

COLD (BELOW 65 DEGREES F).

4. CENTERS ARE TOO COLD.

5. PIECES BELOW DEW POINT EXITING

TUNNEL.

6. RH TOO HIGH IN TUNNEL OR WRAP ROOM.

 FINISHED CHOCOLATES
TROUBLE SHOOTING -
PAGE 4

ISSUE POSSIBLE CAUSE

GRAY BOTTOMS 1. UNTEMPERED PRE-BOTTOM COAT.

2. COMPOUND PRE-BOTTOM NOT SOLIDIFIED

PRIOR TO ENROBING.

3. CHILLIER TABLE (AFTER ENROBER) TOO

COLD.

4. TUNNEL BELT TOO COLD AT ENTRANCE

(BELOW 65 DEGREES F).

SYRUP LEAKS THROUGH

CRACKS IN CHOCOLATE,
FROM THE CENTER 1. COLD CENTERS WARMED AND EXPANDED
AFTER ENROBING.

2. LIGHTLY TEMPERED CHOCOLATE

SOLIDIFIED TOO QUICKLY IN TUNNEL.
EXTREME CONTRACTION SQUEEZED THE
CENTER.

3. COATING RATIO TOO LOW FOR EVEN

COVERAGE.

4. YEAST GROWTH GENERATED LIQUID AND

GAS CRACKED THE COATING.

CHOCOLATE COOLS SLOWLY 1. AGITATOR OR RISER NOT WORKING, TOO

SLOW OR NOT SWEEPING CLOSE ENOUGH
TO SURFACE.

2. COOLING WATER TOO WARM.

3. WATER FLOW RATE SLOWED (REDUCED

PRESSURE OR RESTRICTION).
 FINISHED CHOCOLATES
TROUBLE SHOOTING -
PAGE 5

ISSUE POSSIBLE CAUSE

CHOCOLATE COOLS SLOWLY

CONT. 4. CHOCOLATE FLOW TOO GREAT, THROUGH
CONTINUOUS EQUIPMENT.

5. HOT WATER LEAKING THROUGH CLOSED

VALVE.

6. JACKET COATED WITH WATER STONE.

CHOCOLATE NOT TEMPERING

FAST ENOUGH OR AT A
LOWER TEMPERATURE THAN
USUAL. 1. SAME AS SLOW COOLING, PLUS BELOW:

2. SOFTER COCOA BUTTER SOURCE.

3. MORE MILK, LECITHIN, OR OTHER FAT

IN RECIPE THAN USUAL.

4. CHOCOLATE MANUFACTURER USED SKIM

POWDER PLUS MILK FAT TO REPLACE
WHOLE MILK, INCREASING THE FREE
MILK FAT RATIO.

5. LOW TOTAL FAT IN RECIPE.

6. LOW COCOA BUTTER RECIPE.

7. MIXING OF COMPOUND COATING WITH

CHOCOLATE.

CHOCOLATE TEMPERING TOO

QUICKLY 1. OPPOSITES OF SLOW TEMPER HYPOTHESES
 FINISHED CHOCOLATES
TROUBLE SHOOTING -
PAGE 6

ISSUE POSSIBLE CAUSE

CHOCOLATE THICKENS IN
THE ENROBER 1. OVER TEMPERING.

2. WATER OR STEAM LEAK INTO CHOCOLATE.

3. CENTER MATERIALS ENTERING RESERVOIR

TANK.

AIR BUBBLES ON SURFACE

OF COATED PIECE 1. PUMP SUCKING AIR DUE TO LOW SUPPLY
LEVEL OR GASKET LEAK.

2. TOO MUCH RIPPLE AT CURTAIN.

3. TEMPERED VISCOSITY TOO HIGH.

4. NOT ENOUGH SHAKER.

5. AGITATOR SLAPPING THE CHOCOLATE

SURFACE.

STREAKY CHOCOLATE COLOR 1. INADEQUATE MIXING OF TEMPERED AND

UNTEMPERED CHOCOLATE.

2. OVERLY HOT SURFACE IN RISER OR

ENROBER PIPING (CYCLING OF STEAM
HEATED JACKETS).

3. ADDING COCOA BUTTER AT ENROBER AND

NOT MIXING THOROUGHLY.

4. BLOWER AIR TOO COLD OR TOO WARM.

 FINISHED CHOCOLATES
TROUBLE SHOOTING -
PAGE 7

ISSUE POSSIBLE CAUSE

UNEVEN WEIGHTS ACROSS

THE BELT 1. BLOWER IS CLOGGED OR NOT POSITIONED
EVENLY.

2. CURTAIN THICKNESS IS NOT EVEN OR

FLOW PAN IS OVERFLOWING.

3. VIBRATION IS UNEVEN (DAMPERED),

POSSIBLY BY UNBALANCED CENTER
FEEDING ACROSS THE ENROBER.

"FOOT" AROUND LOWER

EDGE 1. TOO MUCH CHOCOLATE ON CENTER.
(SHAKER OR LICKING ROLL ADJUSTMENT)

2. CHOCOLATE YIELD VALUE IS TOO LOW.

3. VIBRATION OF TUNNEL BELT.

TAILS 1. DETAIL ROD NOT WORKING OR NOT

ADJUSTED RIGHT. MUST BE TOUCHED BY
WIRE BELT.

2. CHOCOLATE TOO VISCOUS.

COARSE, GRITTY, GRAINY

TEXTURE 1. COARSE GRIND FROM SUPPLIER.

2. POOR TEMPERING / RE-TEMPERING

CAUSING EXCEPTIONALLY LARGE
CRYSTALS OR AGGLOMERATES.

3. OVER TEMPER.
 FINISHED CHOCOLATES
TROUBLE SHOOTING -
PAGE 8

ISSUE POSSIBLE CAUSE

OVERTEMPERING 1. HELD TOO LONG AT POINT OF

CRYSTALLIZATIONS, DURING TEMPERING.

2. CURTAIN TEMPERATURE IS TOO LOW.

3. HELD TOO LONG IN ENROBER.

4. CONTACT SURFACES OR AIR

TEMPERATURES TOO COLD.

5. AGITATOR OR PUMPS TOO VIOLENT.

6. TEMPERATURE OF INCOMING CHOCOLATE

TOO COLD OR FLOW HAS STOPPED.

7. COLD CENTERS ARE COOLING THE

CURTAIN OVERFLOW.

8. INCOMING CHOCOLATE IS TEMPERED OR

OVER TEMPERED (DETEMPERING STEP IS
NOT WORKING).

9. RECIPE VARIATIONS SUCH AS:

A. HARDER THAN USUAL COCOA
BUTTER (LOWER
CRYSTALLIZATION TEMPERATURE)
B. MORE COCOA BUTTER.
C. LESS DAIRY FAT IN MILK
CHOCOLATE.

UNDERTEMPER 1. REVERSE OF "OVERTEMPER".

 CHOCOLATE HAND TEMPERING LABORATORY EXERCISE
NCA RESIDENT COURSE

OBJECTIVES
• HANDS ON DEMONSTRATION FOR TEMPERING MILK AND DARK
CHOCOLATE
• KEY TEMPERATURES WHEN WORKING WITH MILK AND DARK
CHOCOLATE
• IDENTIFY COMMON PROBLEMS ASSOCIATED WITH TEMPERING
MILK AND DARK CHOCOLATE
• EVALUATION OF FINISHED CHOCOLATE

GENERAL INFORMATION
PROPER TEMPER IS CRITICAL IN THE PRODUCTION OF HIGH-
QUALITY CHOCOLATE PRODUCTS. GLOSSY SURFACES, SMOOTH MELTING
PROPERTIES, AND THE CHARACTERISTIC SNAP OF CHOCOLATE ARE ALL
THE RESULT OF CONTROLLED TEMPERING PARAMETERS.
TEMPERING IS A TIME-TEMPERATURE PROCESS TO ENSURE THE
FORMATION OF THE RIGHT CRYSTAL FORM. FAT BLOOM CAN BE
PREVENTED BY HAVING THE LARGEST NUMBER OF THE SMALLEST
POSSIBLE STABLE CRYSTALS.
MANY FACTORS INFLUENCE THE TEMPERING PROCESS, INCLUDING
PROPER COOLING, COOLING RATES, STIRRING RATES, FAT CONTENT,
HOLDING TIMES AND PROPER TEMPERATURE AND HUMIDITY.
IN THIS LABORATORY EXERCISE, WE WILL TEMPER BOTH MILK AND
DARK CHOCOLATE BY HAND AND EVALUATE PRODUCTS.

MATERIALS
(4 GROUPS OF APPROX. 2 PEOPLE EACH)
• 4 BROAD BLADE (3 INCH WIDE) SPATULAS
• WORK SURFACE (MARBLE SLAB, STAINLESS STEEL, OR FORMICA)
• 4 PLASTIC CAKE-TYPE SCRAPERS
• THERMOMETERS
• MILK CHOCOLATE (2 GROUPS)
• DARK CHOCOLATE (2 GROUPS)
PROCEDURE

GROUPS 1&2 – MILK CHOCOLATE

GROUPS 3&4 – DARK CHOCOLATE

1. FULLY MELT 4 LBS. OF UNTEMPERED CHOCOLATE TO 115 F IN AN

OVEN. STEP 1 HAS BEEN COMPLETED. BEGIN AT STEP 2.
2. POUR ABOUT ¼ OF THE MELTED MASS ONTO YOUR WORK SURFACE.
3. WORK THE CHOCOLATE BACK AND FORTH ON THE WORK SURFACE
USING THE BROAD BLADE SPATULA.
4. CONTINUE WORKING THE CHOCOLATE MASS UNTIL THE MASS
THICKENS AND BECOMES MUSHY. WORK UNTIL THE MASS HAS A
DULL APPEARANCE AND NO LONGER APPEARS WET.
5. REMOVE THE WORKED CHOCOLATE FROM THE WORK SURFACE
AND ADD IT TO THE MELTED CHOCOLATE RESERVOIR THAT IS STILL
WARM. STIR COMPLETELY.
6. REPEAT STEPS 2-5 UNTIL THE CHOCOLATE REACHES A
TEMPERATURE OF
84-86 F - MILK CHOCOLATE
86-88 F - DARK CHOCOLATE
7. POUR THE TEMPERED CHOCOLATE INTO THE MOLDS PROVIDED.
8. VIBRATE MOLDS SLIGHTLY TO REMOVE AIR BUBBLES.
9. CAREFULLY PLACE FILLED MOLDS INTO THE COOLING CABINET.

NOTE: AT STEPS 4 AND 6, REMOVE A SAMPLE FROM THE MASS AND

MEASURE ITS TEMPER USING A TEMPERMETER.

OBSERVATIONS AND QUESTIONS

• DOES THE CHOCOLATE HAVE GOOD CONTRACTION – WILL IT
REMOVE EASILY FROM THE MOLD?

• DOES THE CHOCOLATE HAVE GOOD GLOSS -IS IT SHINY OR DULL?

• DOES THE CHOCOLATE HAVE A HARD OR SOFT SNAP?

• DOES THE CHOCOLATE HAVE GOOD MELTING PROPERTIES?