by Libbey Lincoln, Staff Writer

Seize, Temper and Bloom—Crystals
Chemistry and Chocolate
Finished chocolate has relatively few ingredients: cacao, cocoa
butter, possibly sugar, and milk powder. Noticeably absent is water.
Cacao, sugar, and milk powder are very attractive to water but are
surrounded by cocoa butter, a fat, which repels water. The envi-
ronment is a set up for bakers’ nightmares—the chocolate seize.