Just like a football game is not finished until the last seconds run off of the clock, so the process of obtaining and maintaining the desired cocoa butter crystals in your chocolate is not completed until the finished product is in the consumer's hand, or better yet, in their mouth. Only then can the chocolatier relax with the confirmation that their product was received by the consumer with relatively the same high gloss, snap and texture that it had when it was removed from the cooling tunnel or hardening cabinet.
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