Now I'm onto 72% cocoa trials. The first thing the chocolate did soon after turning on the stove, although not as fast as 60% cocoa, was the chocolate on the bottom and the sides began to melt. The pile of chocolate began to shrink and no longer looked like it was about to spill over. Once the melting process got to this point I poked the chocolate with the thermometer and the rest of the remaining chocolate melted quickly. After the chocolate was melted in the place of the chocolate pieces was melted chocolate and it was viable for temperature taking.
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