Il temperaggio del cioccolato. Massari o Knam?
The chemistry of chocolate. Why should chocolate be tempered and how is it done? A video response to the debate between Ernst Knam and Iginio Massari. My article: http://bressanini-lescienze.blogautor... Cover photo by Knam from https://www.aifb.it/ My books on Amazon https://www.amazon.it/shop/dario.bres... The Science of Vegetables ➦ https://amzn.to/32pSOBz The Science of Meat ➦ http://amzn.to/2fP9nEC The Science of Pastry ➦ http://amzn.to/2ypkGeA Contron Natura ➦ http://amzn.to/2hM2V20 Lies in the Cart ➦ http://amzn.to/2fRbXKu Bread and Lies ➦ http://amzn.to/2fQPxZZ GMOs among Legends and Reality ➦ https://amzn.to/2ReXPrw MY SOCIAL MEDIA: FACEBOOK ➦ / dario.bressanini.public BLOG ➦ http://bressanini-lescienze.blogautor... TWITTER ➦ / dariobressanini INSTAGRAM ➦ / dario.bressanini
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