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