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Select the correct temperature for dark chocolate tempering:

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Select the correct temperature for dark chocolate tempering:

Starting temperature of 45–50ºC and the working temperature of 29–30ºC

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Starting temperature of 45–50ºC and the working temperature of 31–32ºC

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Starting temperature of 50–55ºC and the working temperature of 28–29ºC

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Starting temperature of 40–45ºC and the working temperature of 29–30ºC

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