Chocolate Crossword Puzzle

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Across
  1. 5. mechanised form of hand dipping
  2. 6. the cocoa nibs undergo
  3. 7. chocolate with a higher percentage of cocoabutter
  4. 10. after cooling, product is de-moulding and
Down
  1. 1. to avoid blooming problems, temperature changes should be gradual
  2. 2. contain high amount of
  3. 3. steel rollers used to reduce particle size in order to obtain smooth
  4. 4. needed to oxidative rancidity than milk & dark chocolate
  5. 8. involves grinding raw cocoa nibs into liquor
  6. 9. stable cocoa butter crystals will provide