Edina Rosza


Last quote by Edina Rosza

The engineers took samples from our chocolate, and analysed it in the laboratory, so they could give us the values that we should have in our chocolate in order to make really good chocolate.feedback
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Mar 28 2012
Edina Rosza has most recently been quoted in an article called A Sweet Solution. Edina Rosza said, “Tempering means that you heat chocolate up to 42 degrees, then it has to be cooled down to 27 degrees, and before mixing you heat it up again to 32 degrees. And then when this tempering procedure is done in the right way the chocolate will be shiny and really crunchy.”. Edina Rosza has been quoted a grand total of 2 times in 1 article.
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