![]() The messaging canvas where chats occur can be laid out in new and different ways to support product browsing when shopping versus using a single column flow for sequential chat messages. This is an area where improvements can be made. The user experience and interface of messaging platforms were not initially built for search, discovery or purchase. RJP: There is definitely still work to be done by both the messaging platforms and brands to ensure bots are advancing, to make the conversations with shoppers meaningful. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.RA: There’s been a fair amount of criticism that such bots aren’t the best user experience, what are your thoughts on what needs to improve? A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. This is a lot of work, requires a lot of room, and makes a big mess. ![]() If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. At this stage, it is thick and begins to set. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The classic way to temper chocolate is called tabliering. It is easiest to use an immersion blender for this, or a whisk. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. In this method, add small pieces of unmelted chocolate to melted chocolate. Another way to temper chocolate is called seeding. A glass bowl retains heat well and keeps the chocolate tempered longer. As it sets, mix those crystals into the melted chocolate to temper it. Usually, chocolate begins to set, or crystallize, along the side of the bowl. Use an immersion blender or whisk to break up the lumps. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. It will retain its shape even when mostly melted. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. ![]() One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. How to Temper Chocolate (From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres): Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). When finished, the molding compound can be saved and reused for another day. Insert the lollipop sticks and let cool completely before removing the molding compound. Spray the inside edge of the molding compound with vegetable cooking spray and pour the chocolate into the cut out space. Using a sharp paring knife, cut out whatever shapes you would like and remove the cutout, leaving the homemade mold. If you are using molding compound, roll it into a 1/2-inch-thick rectangle on top of a sheet of parchment paper. Set the molds aside to allow the chocolate to set. Set the sticks in place by inserting them just far enough to be secure within the mold you are using. Pour the chocolate into the molds, filling them to the top. If desired, add nuts to any or all of the chocolates.
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