The Art of French Pastry

chocolate, you make it
stable so that it will remain
in its solid state after it
cools. To get it to this state,
the chocolate is very slowly
heated and cooled in such
a way that it hardens and
stabilizes, or “sets.”
Chemically you are causing
the fat molecules in the
chocolate—the cocoa
butter—to crystallize in
such a way that the crystals