A pinch of saturated fat could make tempering chocolate a breeze
Phospholipids are key to achieving a melt-in-the-mouth texture
![tempered chocolate being spread over a pastry](https://i0.wp.com/www.sciencenews.org/wp-content/uploads/2021/09/090121_NO_chocolate_feat.jpg?fit=1030%2C580&ssl=1)
Chocolatiers have to heat and cool liquid chocolate multiple times to achieve a glossy, velvety texture. Adding a small pinch of saturated fat to cocoa butter might speed up the process, new research suggests.
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