how to temper semi - sweet, dark, or bittersweet chocolate - This is a picture of a line graph. On the horizontal axis are the 3 differ stages of tempering. On the vertical axis from bottom to top are temperatures. 80•,90•,100•,110• and 120•. The 3 points on the line graph are marked with a chocolate bar graphic and are 120•, 82•, 88-91•.

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