I have been making Butter Crunch for 40 years and it seems with every batch the chocolate is different. Last I read, said to only heat to less than 95 degrees and keeping it at that temp was all that I needed. So I see I am wrong. Though the last batch did harden to a sheen and set quickly. Does the initial heating (I am a chemist) render all the crystals in the same form, so when cooled they all become in the same form? I have printouts that say not to heat it so high??

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