It's a way for tempering chocolate. If you don't temper the chocolate, it'll be really soft and goopy when someone picks it up. If it's properly tempered, then it'll cool down and have a nice snap to it when it's done. Right now we're going to melt it, then lower and raise the temperature with the remainder of the chocolate to form the fat crystals the way we want them to.
[ Another small nod from Homura as she pays close attention to the chocolate, hoping she doesn’t mess it up and get water on it. Because that would be bad. The chocolate must be perfect. ]
[ Homura nods in reply, deciding to take the spatula and then subsequently tie her hair up. Why didn’t she do this earlier? Nobody knows. But she’s doing it now so the chocolate doesn’t get in her hair before stirring it. She’s not going too fast, thankfully, but not too slow, either. ]
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
Re: action;
action;
I see.
action;
We have to be careful to make sure that none of the water gets in the chocolate either, okay? It'll congeal if we do that.
no subject
[ Another small nod from Homura as she pays close attention to the chocolate, hoping she doesn’t mess it up and get water on it. Because that would be bad. The chocolate must be perfect. ]
no subject
Here, stir the chocolate around to even the melting and make sure that the chocolate on bottom doesn't burn.
no subject
Is this alright..?
no subject
no subject
[ She'll follow Ichigo's instructions down to the very letter. ]