Contrary to that old cooking adage, “a watched pot never boils,” keeping a careful eye on things—in the kitchen or in the laboratory—can be essential to making a useable (or edible!) final product. Take chocolate, for instance, that foundational block of the food pyramid. An important part of creating high-grade chocolate is a step called tempering, or the melting, stirring, and cooling of the liquid chocolate to align the crystals that give it a smooth texture and a glossy shine.
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