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January 19, 2007, Newsletter Issue #49: Homemade Chocolate Candy and Crystallization
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Tip of the Week
When making chocolate candy at home, be sure to keep moisture out during the tempering stage since it can cause crystallization. Always use dry utensils and never cover cooling chocolate as that can cause condensation.
If crystallization does occur, mixing in 1 teaspoon of vegetable oil for every 8 ounces of chocolate may save your truffles, but there's no guarantee.
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