Talk:Tempered chocolate

This article is within the scope of WikiProject Food and drink, a collaborative effort to improve the coverage of food and drink related articles on Wikipedia. If you would like to participate, please visit the project page, where you can join the discussion and see a list of open tasks.Food and drinkWikipedia:WikiProject Food and drinkTemplate:WikiProject Food and drinkFood and drink articles

Low

This article has been rated as Low-importance on the project's importance scale.

Food and Drink task list:

To edit this page, select here

Here are some tasks you can do for WikiProject Food and drink:

Help bring these Top Importance articles currently B Status or below up to GA status: Agaricus bisporus (i.e. mushroom), Beef, Bread, Curry, Drink, Food, Ham and eggs, Soy sauce, Sushi, Yogurt
Bring these Top Importance articles currently at GA status up to FA status: Beer, French cuisine, Sugar
Bring these High Importance articles currently at GA status up to FA status: Apple, Burger King, Fish
Participate in project-related deletion discussions.
Delete unrelated trivia sections found in articles. Please review WP:Trivia and WP:Handling trivia to learn how to do this.
Add the {{WikiProject Food and drink}} project banner to food and drink related articles and content to help bring them to the attention of members. For a complete list of banners for WikiProject Food and drink and its child projects, select here.
Provide photographs and images for Category:Wikipedia requested images of food
Consider joining this project's Assessment task force. List any project ideas in this section

Note: These lists are transcluded from the project's tasks pages.

A fact from Tempered chocolate appeared on Wikipedia's Main Page in the Did you know column on 13 October 2024 (check views). The text of the entry was as follows:

Did you know... that researchers speculate that cocoa butter forms crystals on sugar while chocolate is tempered?

A record of the entry may be seen at Wikipedia:Recent additions/2024/October. The nomination discussion and review may be seen at Template:Did you know nominations/Tempering chocolate.

Wikipedia

Did you know nomination

The following is an archived discussion of the DYK nomination of the article below. Please do not modify this page. Subsequent comments should be made on the appropriate discussion page (such as this nomination's talk page, the article's talk page or Wikipedia talk:Did you know), unless there is consensus to re-open the discussion at this page. No further edits should be made to this page.

The result was: promoted by AirshipJungleman29 talk 16:54, 2 October 2024 (UTC)[reply]

(

Comment or view
Article history

)

... that researchers speculate cocoa butter forms crystals on sugar while chocolate is tempered?

Source: Pirouzian et al. (2020), pg. 2: "The addition of the sugar particles promoted the formation of polymorphs with lower melting points. It was suggested that the sugar acted as a heterogeneous nucleation agent, prolonging the nucleation and growth of cocoa butter crystals since foreign surfaces acted as nucleation sites for crystallization"

Reviewed:

Converted from a redirect by Rollinginhisgrave (talk). Number of QPQs required: 0. Nominator has fewer than 5 past nominations.

Rollinginhisgrave (talk) 11:05, 6 September 2024 (UTC).[reply]

Starting review RoySmith (talk) 00:48, 30 September 2024 (UTC)[reply]
Article is long enough and new enough.
QPQ exempt.
Earwig is unable to perform an analysis. I googled a random selection of phrases and didn't find anything, so I'm going to AGF on copyvios.
All the sources appear to be reliable.
DYK doesn't impose any minimum prose quality, but I find some parts of the prose confusing enough that I'm thinking a trip through WP:GOCE might be a good idea. For example, in It is more difficult to temper milk chocolate, the word "more" implies a comparison. So this should say "... than something else". But the real issue is the next paragraph, which is the one which directly supports the hook fact. Sugar lowers the melting point of crystal structures, as they are theorized to act as nuclei. What is "they"? I think what this is supposed to say is "... as sugar molecules are theorized to act as crystallization nuclei", but it's really not clear. The addition of lecithin somewhat slowed the rate at which the reaction began What reaction? The crystallization of the cocoa butter? And why is "slowed" in past tense? This isn't just nit-picking about grammar; it's confusing enough that it's hard to be sure if it really does support the hook. RoySmith (talk) 01:11, 30 September 2024 (UTC)[reply]

Hi RoySmith, thanks for taking a look at this. Apologies that my prose was quite poor, I've given it what I hope is a thorough copyedit. If it's still unclear, I can take it through WP:GOCE. Rollinginhisgrave (talk) 02:00, 30 September 2024 (UTC)[reply]

Thanks for the quick response, looks good now. RoySmith (talk) 02:08, 30 September 2024 (UTC)[reply]