what causes the chocolate to have color in change? like when temperature is not temper below the danger zone. it tends to appear white line/ spots.
Got an answer for yi-fu-ku? Would you like to comment on the posted answers, or vote for the one which you think is the best?
Sign up for a free account, or sign in (if you're already a member).
Other people asked questions on similar topics, check out the answers they received:
