Glossary entry (derived from question below)
Spanish term or phrase:
fractura dura
English translation:
hard snap
Added to glossary by
schmetterlich
Aug 8, 2018 00:38
5 yrs ago
Spanish term
Translator
Native in: Spanish 
Works in: English to Spanish, Spanish to English, Portuguese to Spanish, and 2 more.
fractura dura
Spanish to English
Other
Agriculture
cacao
Mantenca de cacao
De la manteca de cacao dependen el brillo y la fractura dura del chocolate.
Thanks
De la manteca de cacao dependen el brillo y la fractura dura del chocolate.
Thanks
Proposed translations
(English)
| 4 +5 | hard snap |
Rachel Fell
|
| 4 | tough fracture |
Francois Boye
|
Proposed translations
+5
1 hr
Rachel Fell
United Kingdom
United Kingdom
Native in English
Works in field
United Kingdom
Thorough, knowledgeable and resourceful
Native in: English (Variant: UK) 
Works in: French to English, Spanish to English, Italian to English, and 4 more.
Related KudoZ points
:
108
Selected
hard snap
hard snap of the chocolate
The importance of tempering chocolate | Callebaut
https://www.callebaut.com/en-GB/chocolate-technique/.../no-t...
The purpose of tempering chocolate is to pre-crystallise the cocoa butter in it, ... This guarantees a perfect finished product with a satin gloss and a hard snap.
https://www.callebaut.com/en-GB/chocolate-technique/troubles...
the term “tempering” refers to the process of altering chocolate’s fat composition so that it hardens at room temperature with all of the characteristics of a fancy shmancy chocolate bar; an attractive sheen, a hard “snap” when it’s broken and a proper melt point
https://devilsfoodkitchen.com/2016/07/02/food-science-cocoa-...
The importance of tempering chocolate | Callebaut
https://www.callebaut.com/en-GB/chocolate-technique/.../no-t...
The purpose of tempering chocolate is to pre-crystallise the cocoa butter in it, ... This guarantees a perfect finished product with a satin gloss and a hard snap.
https://www.callebaut.com/en-GB/chocolate-technique/troubles...
the term “tempering” refers to the process of altering chocolate’s fat composition so that it hardens at room temperature with all of the characteristics of a fancy shmancy chocolate bar; an attractive sheen, a hard “snap” when it’s broken and a proper melt point
https://devilsfoodkitchen.com/2016/07/02/food-science-cocoa-...
Peer comment(s):
| agree |
David Hollywood
: This is more like it
10 mins
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Thank you David :-)
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| agree |
Muriel Vasconcellos
1 hr
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Thank you Muriel :-)
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| agree |
Wendy Streitparth
3 hrs
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Thank you Wendy:-)
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| agree |
neilmac
4 hrs
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Thank you neilmac :-)
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| agree |
Charles Davis
: Very nice
4 hrs
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Thank you Charles :-)
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4 KudoZ points awarded for this answer.
Comment: "Thanks!"
10 mins
Francois Boye
United States
United States
United States
An economic geek with social skills
Native in: French
Works in: English to French, French to English, Spanish to English, and 1 more.
Related KudoZ points
:
8
Discussion