This post contains products independently chosen (and loved) by our editors and writers. Food52 earns an affiliate commission on qualifying purchases of the products we link to. Therefore flow properties are usually measured at a temperature of 40°C, which is close to the temperature that chocolate melts in our mouths. https://devinxxvsm.tusblogos.com/26518858/açıklaması-chocolate-melange-hakkında-5-basit-tablolar