Author Question: _____ is often used in confections because it can replace some of the cocoa butter in chocolate ... (Read 75 times)

student77 · **on:** Aug 19, 2018

_____ is often used in confections because it can replace some of the cocoa butter in chocolate bars.
a. Lecithin
b. Mannitol
c. Vanillin
d. Glycerine (glycerol)

Question 2

All of the following are common chocolate tempering methods except the
a. tabliering method.
b. seeding method.
c. hot-water method.
d. cold-water method.
e. all of the above answers are common methods of tempering