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ACF Certified Master Chef® (CMC®)

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During the chocolate-making portion of the CMC exam, a candidate's tempered dark chocolate fails to achieve a proper snap and exhibits a dull, matte finish. This indicates the uncontrolled crystallization of unstable cocoa butter polymorphs. To ensure a glossy finish and sharp snap, the crystallization process must be manipulated to favor the formation of which specific crystal structure?
Correct Answer:
Form V

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