Template:Did you know nominations/Tempering chocolate
- The following is an archived discussion of the DYK nomination of the article below. Please do not modify this page. Subsequent comments should be made on the appropriate discussion page (such as this nomination's talk page, the article's talk page or Wikipedia talk:Did you know), unless there is consensus to re-open the discussion at this page. No further edits should be made to this page.
The result was: promoted by AirshipJungleman29 talk 16:54, 2 October 2024 (UTC)
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Tempered chocolate
- ... that researchers speculate cocoa butter forms crystals on sugar while chocolate is tempered?
- Source: Pirouzian et al. (2020), pg. 2: "The addition of the sugar particles promoted the formation of polymorphs with lower melting points. It was suggested that the sugar acted as a heterogeneous nucleation agent, prolonging the nucleation and growth of cocoa butter crystals since foreign surfaces acted as nucleation sites for crystallization"
- Reviewed:
Converted from a redirect by Rollinginhisgrave (talk).
Number of QPQs required: 0. Nominator has fewer than 5 past nominations.
Rollinginhisgrave (talk) 11:05, 6 September 2024 (UTC).
- Starting review RoySmith (talk) 00:48, 30 September 2024 (UTC)
- Article is long enough and new enough.
- QPQ exempt.
- Earwig is unable to perform an analysis. I googled a random selection of phrases and didn't find anything, so I'm going to AGF on copyvios.
- All the sources appear to be reliable.
DYK doesn't impose any minimum prose quality, but I find some parts of the prose confusing enough that I'm thinking a trip through WP:GOCE might be a good idea. For example, in It is more difficult to temper milk chocolate
, the word "more" implies a comparison. So this should say "... than something else". But the real issue is the next paragraph, which is the one which directly supports the hook fact.Sugar lowers the melting point of crystal structures, as they are theorized to act as nuclei
. What is "they"? I think what this is supposed to say is "... as sugar molecules are theorized to act as crystallization nuclei", but it's really not clear.The addition of lecithin somewhat slowed the rate at which the reaction began
What reaction? The crystallization of the cocoa butter? And why is "slowed" in past tense? This isn't just nit-picking about grammar; it's confusing enough that it's hard to be sure if it really does support the hook. RoySmith (talk) 01:11, 30 September 2024 (UTC)
- Hi RoySmith, thanks for taking a look at this. Apologies that my prose was quite poor, I've given it what I hope is a thorough copyedit. If it's still unclear, I can take it through WP:GOCE. Rollinginhisgrave (talk) 02:00, 30 September 2024 (UTC)
