{"id":316,"date":"2026-08-18T05:41:28","date_gmt":"2026-08-18T05:41:28","guid":{"rendered":"https:\/\/loh.wvs.mybluehost.me\/website_9078c0d1\/?page_id=316"},"modified":"2026-08-20T04:02:56","modified_gmt":"2026-08-20T04:02:56","slug":"faq","status":"publish","type":"page","link":"https:\/\/betacrystal.com\/zh\/faq\/","title":{"rendered":"\u5e38\u898b\u554f\u984c"},"content":{"rendered":"\n<style data-wp-block-html=\"css\">\n.bc-faq-page {\n    width: 100%;\n    background: #1a1a1a;\n    color: #ffffff;\n    overflow: hidden;\n}\n\n\n\/* ================================\n   HERO\n================================ *\/\n\n.bc-faq-hero {\n    padding: 130px 0 100px;\n}\n\n.bc-faq-hero-inner {\n    width: calc(100% - 80px);\n    max-width: 1400px;\n    margin: 0 auto;\n}\n\n.bc-faq-eyebrow {\n    margin-bottom: 30px;\n\n    color: rgba(255,255,255,0.45);\n\n    font-size: 10px;\n    font-weight: 600;\n    letter-spacing: 0.22em;\n    text-transform: uppercase;\n}\n\n.bc-faq-hero h1 {\n    margin: 0;\n    padding: 0;\n\n    color: #ffffff !important;\n\n    max-width: 1000px;\n\n    font-size: clamp(50px, 1vw, 140px);\n    line-height: 0.86;\n    letter-spacing: -0.06em;\n    font-weight: 500;\n}\n\n.bc-faq-hero h1 span {\n    color: #c9a06a !important;\n}\n\n.bc-faq-hero p {\n    max-width: 520px;\n    margin: 55px 0 0;\n\n    color: rgba(255,255,255,0.62);\n\n    font-size: 18px;\n    line-height: 1.6;\n}\n\n\n\/* ================================\n   CATEGORY TABS\n================================ *\/\n\n.bc-faq-nav {\n    position: sticky;\n    top: 0;\n    z-index: 20;\n\n    background: rgba(26,26,26,0.97);\n\n    border-top: 1px solid rgba(255,255,255,0.12);\n    border-bottom: 1px solid rgba(255,255,255,0.15);\n\n    backdrop-filter: blur(14px);\n    -webkit-backdrop-filter: blur(14px);\n}\n\n.bc-faq-nav-inner {\n    width: calc(100% - 80px);\n    max-width: 1400px;\n    margin: 0 auto;\n\n    display: flex;\n    align-items: stretch;\n\n    overflow-x: auto;\n\n    scrollbar-width: none;\n}\n\n.bc-faq-nav-inner::-webkit-scrollbar {\n    display: none;\n}\n\n.bc-faq-nav-item {\n    position: relative;\n\n    flex: 0 0 auto;\n\n    min-height: 62px;\n\n    padding: 0 28px;\n\n    border: 0;\n    border-right: 1px solid rgba(255,255,255,0.08);\n\n    background: transparent;\n\n    color: rgba(255,255,255,0.48);\n\n    font-family: inherit;\n    font-size: 10px;\n    font-weight: 600;\n    letter-spacing: 0.14em;\n    text-transform: uppercase;\n\n    cursor: pointer;\n\n    transition:\n        color 0.25s ease,\n        background 0.25s ease;\n}\n\n\n\/* IMPORTANT:\n   first tab now has the same left spacing *\/\n\n.bc-faq-nav-item:first-child {\n    padding-left: 28px;\n}\n\n\n\/* Hover *\/\n\n.bc-faq-nav-item:hover {\n    color: #dfb77c;\n    background: rgba(193, 193, 193, 0.08);\n}\n\n\n\/* Active tab *\/\n\n.bc-faq-nav-item.active {\n    color: #c9a06a;\n    background: rgba(169, 169, 169, 0.08);\n}\n\n\n\/* Strong visible active indicator *\/\n\n.bc-faq-nav-item.active::after {\n    content: \"\";\n\n    position: absolute;\n\n    left: 14px;\n    right: 14px;\n    bottom: 0;\n\n    height: 3px;\n\n    background: #c9a06a;\n\n    border-radius: 3px 3px 0 0;\n}\n\n\n\/* ================================\n   FAQ CATEGORY\n================================ *\/\n\n.bc-faq-category {\n    display: none;\n\n    width: calc(100% - 80px);\n    max-width: 1100px;\n\n    margin: 0 auto;\n\n    padding: 110px 0 120px;\n}\n\n.bc-faq-category.active {\n    display: block;\n}\n\n\n\/* ================================\n   CATEGORY HEADER\n================================ *\/\n\n.bc-faq-category-header {\n    display: grid;\n    grid-template-columns: 20px 1fr;\n    gap: 20px;\n\n    padding-bottom: 55px;\n\n    border-bottom: 1px solid rgba(255,255,255,0.16);\n}\n\n.bc-faq-category-header > span {\n    grid-column: 1;\n    padding-top: 3px;\n\n    color: rgba(255,255,255,0.35);\n\n    font-size: 9px;\n    line-height: 1;\n    font-weight: 500;\n    letter-spacing: 0.12em;\n}\n\n\n.bc-faq-category-header > h2 {\n    grid-column: 1;\n}\n\n.bc-faq-category-label {\n    margin-bottom: 15px;\n\n    color: rgba(255,255,255,0.4);\n\n    font-size: 10px;\n    font-weight: 600;\n    letter-spacing: 0.2em;\n    text-transform: uppercase;\n}\n\n.bc-faq-category-header h2 {\n    margin: 0;\n    padding: 0;\n    \n    color: #ffffff !important;\n\n    font-size: clamp(32px, 1vw, 72px);\n    line-height: 0.95;\n    letter-spacing: -0.045em;\n    font-weight: 500;\n}\n\n\n\/* ================================\n   FAQ LIST\n================================ *\/\n\n.bc-faq-list {\n    border-bottom: 1px solid rgba(255,255,255,0.14);\n}\n\n.bc-faq-item {\n    border-bottom: 1px solid rgba(255,255,255,0.1);\n    padding: 0 50px;\n}\n\n.bc-faq-item:last-child {\n    border-bottom: 0;\n}\n\n\n\/* ================================\n   QUESTION\n================================ *\/\n\n.bc-faq-question {\n    width: 100%;\n\n    display: flex;\n    align-items: center;\n    justify-content: space-between;\n\n    gap: 30px;\n\n    padding: 28px 0;\n\n    border: 0;\n    background: transparent;\n\n    color: #ffffff !important;\n\n    font-family: inherit;\n    font-size: 17px;\n    line-height: 1.4;\n    font-weight: 400;\n\n    text-align: left;\n\n    cursor: pointer;\n}\n\n.bc-faq-question span {\n    color: #ffffff !important;\n}\n\n\/* Remove Kadence blue focus\/active styling *\/\n.bc-faq-question:focus,\n.bc-faq-question:focus-visible,\n.bc-faq-question:active {\n    background: transparent !important;\n    color: #ffffff !important;\n    box-shadow: none !important;\n    outline: none !important;\n}\n\n.bc-faq-question,\n.bc-faq-question:hover,\n.bc-faq-question:focus,\n.bc-faq-question:active {\n    box-shadow: none !important;\n}\n\n.bc-faq-item:hover,\n.bc-faq-item.open {\n    background: #c9a06a !important;\n}\n\n.bc-faq-item:hover .bc-faq-question,\n.bc-faq-item:hover .bc-faq-question span,\n.bc-faq-item.open .bc-faq-question,\n.bc-faq-item.open .bc-faq-question span {\n    background: transparent !important;\n    color: #ffffff !important;\n}\n\n.bc-faq-item {\n    border-bottom: 1px solid rgba(255,255,255,0.1);\n    transition: background 0.25s ease;\n}\n\n.bc-faq-item.open .bc-faq-question i {\n    background: #191410;\n    color: #c9a06a;\n    border-color: #191410;\n}\n\n.bc-faq-question i {\n    flex: 0 0 auto;\n\n    width: 30px;\n    height: 30px;\n\n    display: flex;\n    align-items: center;\n    justify-content: center;\n\n    border: 1px solid rgba(255,255,255,0.35);\n    border-radius: 50%;\n\n    color: #ffffff;\n\n    font-size: 19px;\n    font-style: normal;\n    font-weight: 300;\n\n    transition:\n        transform 0.3s ease,\n        background 0.3s ease,\n        color 0.3s ease;\n}\n\n.bc-faq-item.open .bc-faq-question i {\n    transform: rotate(45deg);\n\n    background: #ffffff;\n    color: #1a1a1a;\n}\n\n\n\/* ================================\n   ACCORDION ANSWER\n\n   IMPORTANT:\n   This uses max-height rather than\n   grid-template-rows. This prevents\n   partially visible answers.\n================================ *\/\n\n.bc-faq-answer {\n    max-height: 0;\n\n    overflow: hidden;\n\n    opacity: 0;\n\n    transition:\n        max-height 0.5s cubic-bezier(.22,1,.36,1),\n        opacity 0.3s ease;\n}\n\n.bc-faq-item.open .bc-faq-answer {\n    opacity: 1;\n}\n\n.bc-faq-answer-inner {\n    padding: 0 55px 30px 0;\n}\n\n.bc-faq-answer p {\n    max-width: 760px;\n\n    margin: 0 0 20px;\n\n    color: rgba(255,255,255,0.65);\n\n    font-size: 15px;\n    line-height: 1.75;\n}\n\n.bc-faq-answer p:last-child {\n    margin-bottom: 0;\n}\n\n.bc-faq-answer strong {\n    color: #ffffff;\n\n    font-weight: 600;\n}\n\n.bc-faq-answer ol,\n.bc-faq-answer ul {\n    max-width: 760px;\n\n    margin: 0 0 25px;\n    padding-left: 22px;\n\n    color: rgba(255,255,255,0.65);\n\n    font-size: 15px;\n    line-height: 1.75;\n}\n\n.bc-faq-answer li {\n    margin-bottom: 7px;\n    padding-left: 7px;\n}\n\n\n\/* ================================\n   THREE S\n================================ *\/\n\n.bc-faq-three-s {\n    display: flex;\n    flex-wrap: wrap;\n\n    gap: 10px;\n\n    margin: 5px 0 28px;\n}\n\n.bc-faq-three-s strong {\n    padding: 9px 14px;\n\n    border: 1px solid rgba(255,255,255,0.2);\n    border-radius: 100px;\n\n    color: rgba(255,255,255,0.8);\n\n    font-size: 9px;\n    letter-spacing: 0.16em;\n}\n\n\n\/* ================================\n   SPECS\n================================ *\/\n\n.bc-faq-specs {\n    display: flex;\n    flex-wrap: wrap;\n\n    gap: 12px;\n\n    margin-bottom: 25px;\n}\n\n.bc-faq-specs > div {\n    min-width: 150px;\n\n    padding: 20px;\n\n    border: 1px solid rgba(255,255,255,0.14);\n    border-radius: 10px;\n}\n\n.bc-faq-specs strong {\n    display: block;\n\n    color: #ffffff;\n\n    font-size: 25px;\n    font-weight: 500;\n    letter-spacing: -0.03em;\n}\n\n.bc-faq-specs span {\n    display: block;\n\n    margin-top: 5px;\n\n    color: 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================================\n   MOBILE\n================================ *\/\n\n@media (max-width: 600px) {\n\n    .bc-faq-hero {\n        padding: 100px 0 65px;\n    }\n\n    .bc-faq-hero-inner,\n    .bc-faq-nav-inner,\n    .bc-faq-contact-inner {\n        width: calc(100% - 40px);\n    }\n\n    .bc-faq-hero h1 {\n        font-size: clamp(30px, 9vw, 82px);\n    }\n\n    .bc-faq-hero p {\n        margin-top: 40px;\n        font-size: 16px;\n    }\n\n\n    \/* Tabs *\/\n\n    .bc-faq-nav-inner {\n        width: calc(100% - 40px);\n    }\n\n    .bc-faq-nav-item {\n        min-height: 58px;\n        padding: 0 18px;\n\n        font-size: 9px;\n    }\n\n    .bc-faq-nav-item:first-child {\n        padding-left: 18px;\n    }\n\n    .bc-faq-nav-item.active::after {\n        left: 8px;\n        right: 8px;\n    }\n\n\n    \/* Category *\/\n\n    .bc-faq-category {\n        width: calc(100% - 40px);\n\n        padding: 70px 0 80px;\n    }\n\n    .bc-faq-category-header {\n        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data-wp-block-html=\"js\">\ndocument.addEventListener(\"DOMContentLoaded\", function () {\n\n    const faqPage = document.querySelector(\".bc-faq-page\");\n\n    if (!faqPage) return;\n\n\n    \/* ==========================================\n       CATEGORY TABS\n    ========================================== *\/\n\n    const navButtons =\n        faqPage.querySelectorAll(\".bc-faq-nav-item\");\n\n    const categories =\n        faqPage.querySelectorAll(\".bc-faq-category\");\n\n\n    navButtons.forEach(button => {\n\n        button.addEventListener(\"click\", function () {\n\n            const target = this.dataset.category;\n\n\n            \/* Update active tab *\/\n\n            navButtons.forEach(btn => {\n                btn.classList.remove(\"active\");\n            });\n\n            this.classList.add(\"active\");\n\n\n            \/* Switch category *\/\n\n            categories.forEach(category => {\n\n                if (category.dataset.category === target) {\n\n            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nav =\n                    faqPage.querySelector(\".bc-faq-nav\");\n\n                const navHeight =\n                    nav ? nav.offsetHeight : 0;\n\n                const position =\n                    activeCategory.getBoundingClientRect().top +\n                    window.scrollY -\n                    navHeight -\n                    25;\n\n                window.scrollTo({\n                    top: position,\n                    behavior: \"smooth\"\n                });\n\n            }\n\n        });\n\n    });\n\n\n    \/* ==========================================\n       FAQ ACCORDIONS\n    ========================================== *\/\n\n    const questions =\n        faqPage.querySelectorAll(\".bc-faq-question\");\n\n\n    questions.forEach(question => {\n\n        question.addEventListener(\"click\", function () {\n\n            const item =\n                this.closest(\".bc-faq-item\");\n\n            if (!item) return;\n\n\n            const answer =\n           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==================================\n               OPEN\n            ================================== *\/\n\n            if (!isOpen) {\n\n                item.classList.add(\"open\");\n\n\n                \/*\n                 * Get the actual content height.\n                 * This prevents clipped answers.\n                 *\/\n\n                const answerHeight =\n                    answer.scrollHeight;\n\n\n                answer.style.maxHeight =\n                    answerHeight + \"px\";\n\n            }\n\n\n            \/* ==================================\n               CLOSE\n            ================================== *\/\n\n            else {\n\n                answer.style.maxHeight = \"0px\";\n\n                item.classList.remove(\"open\");\n\n            }\n\n        });\n\n    });\n\n\n    \/* ==========================================\n       HANDLE WINDOW RESIZE\n       Recalculate open answer heights so\n       nothing becomes clipped on resize.\n    ========================================== *\/\n\n    window.addEventListener(\"resize\", function () {\n\n        faqPage\n            .querySelectorAll(\".bc-faq-item.open\")\n            .forEach(item => {\n\n                const answer =\n                    item.querySelector(\".bc-faq-answer\");\n\n                if (!answer) return;\n\n                answer.style.maxHeight =\n                    answer.scrollHeight + \"px\";\n\n            });\n\n    });\n\n\n    \/* ==========================================\n       REVEAL ANIMATION\n    ========================================== *\/\n\n    const revealItems =\n        faqPage.querySelectorAll(\n            \".bc-faq-category-header, .bc-faq-item\"\n        );\n\n\n    revealItems.forEach(element => {\n\n        element.style.opacity = \"0\";\n\n        element.style.transform =\n            \"translateY(20px)\";\n\n        element.style.transition =\n            \"opacity 0.7s ease, \" +\n            \"transform 0.8s cubic-bezier(.22,1,.36,1)\";\n\n    });\n\n\n    const revealObserver =\n        new IntersectionObserver(\n            function (entries, observer) {\n\n                entries.forEach(entry => {\n\n                    if (!entry.isIntersecting) return;\n\n\n                    entry.target.style.opacity = \"1\";\n\n                    entry.target.style.transform =\n                        \"translateY(0)\";\n\n\n                    observer.unobserve(entry.target);\n\n                });\n\n            },\n            {\n                threshold: 0.08\n            }\n        );\n\n\n    revealItems.forEach(element => {\n\n        revealObserver.observe(element);\n\n    });\n\n});\n<\/script>\n\n<div class=\"bc-faq-page\">\n\n    <!-- HERO -->\n    <section class=\"bc-faq-hero\">\n\n        <div class=\"bc-faq-hero-inner\">\n\n            <div class=\"bc-faq-eyebrow\">\n                KNOWLEDGE BASE\n            <\/div>\n\n            <h1>\n                Frequently<br>\n                Asked <span>Questions.<\/span>\n            <\/h1>\n\n            <p>\n                Everything you need to know about chocolate tempering,\n                cocoa butter silk, cocoa butter colors, and CocoPix.\n            <\/p>\n\n        <\/div>\n\n    <\/section>\n\n\n    <!-- CATEGORY NAV -->\n    <nav class=\"bc-faq-nav\">\n\n        <div class=\"bc-faq-nav-inner\">\n\n            <button class=\"bc-faq-nav-item active\" data-category=\"tempering\">\n                Tempering\n            <\/button>\n\n            <button class=\"bc-faq-nav-item\" data-category=\"silk\">\n                Cocoa Butter Silk\n            <\/button>\n\n            <button class=\"bc-faq-nav-item\" data-category=\"colors\">\n                Cocoa Butter Colors\n            <\/button>\n\n            <button class=\"bc-faq-nav-item\" data-category=\"copix\">\n                CocoPix\n            <\/button>\n\n            <button class=\"bc-faq-nav-item\" data-category=\"troubleshooting\">\n                Troubleshooting\n            <\/button>\n\n        <\/div>\n\n    <\/nav>\n\n\n    <!-- TEMPERING -->\n    <section class=\"bc-faq-category active\" data-category=\"tempering\">\n\n        <div class=\"bc-faq-category-header\">\n            <span>01<\/span>\n\n            <div>\n                <div class=\"bc-faq-category-label\">\n                    THE FUNDAMENTALS\n                <\/div>\n\n                <h2>Tempering Chocolate<\/h2>\n            <\/div>\n        <\/div>\n\n\n        <div class=\"bc-faq-list\">\n\n            <div class=\"bc-faq-item\">\n\n                <button class=\"bc-faq-question\" type=\"button\">\n                    <span>What is tempering?<\/span>\n                    <i>+<\/i>\n                <\/button>\n\n                <div class=\"bc-faq-answer\">\n                    <div class=\"bc-faq-answer-inner\">\n\n                        <p>\n                            Tempering is the process of encouraging the formation\n                            of the desired cocoa butter crystals in chocolate.\n                            Properly tempered chocolate has a glossy appearance,\n                            a clean snap, good contraction from molds, and improved\n                            stability at room temperature.\n                        <\/p>\n\n                    <\/div>\n                <\/div>\n\n            <\/div>\n\n\n            <div class=\"bc-faq-item\">\n\n                <button class=\"bc-faq-question\" type=\"button\">\n                    <span>What are Beta 5 crystals?<\/span>\n                    <i>+<\/i>\n                <\/button>\n\n                <div class=\"bc-faq-answer\">\n                    <div class=\"bc-faq-answer-inner\">\n\n                        <p>\n                            Cocoa butter can form several different crystal structures.\n                            Beta 5 is the desirable crystal form associated with\n                            well-tempered chocolate.\n                        <\/p>\n\n                        <p>\n                            A sufficient proportion of Beta 5 crystals gives chocolate\n                            its characteristic shine, snap, structure, smooth texture,\n                            and resistance to melting at room temperature.\n                        <\/p>\n\n                    <\/div>\n                <\/div>\n\n            <\/div>\n\n\n            <div class=\"bc-faq-item\">\n\n                <button class=\"bc-faq-question\" type=\"button\">\n                    <span>Can chocolate be over-tempered?<\/span>\n                    <i>+<\/i>\n                <\/button>\n\n                <div class=\"bc-faq-answer\">\n                    <div class=\"bc-faq-answer-inner\">\n\n                        <p>\n                            Yes. Over-tempering occurs when too many crystals develop,\n                            creating longer crystal structures. The chocolate can become\n                            excessively thick and difficult to work with and may develop\n                            surface defects.\n                        <\/p>\n\n                        <p>\n                            If chocolate becomes too thick, briefly raising the temperature\n                            can help reduce the viscosity and make it easier to work with.\n                        <\/p>\n\n                    <\/div>\n                <\/div>\n\n            <\/div>\n\n\n            <div class=\"bc-faq-item\">\n\n                <button class=\"bc-faq-question\" type=\"button\">\n                    <span>Why is tempering necessary?<\/span>\n                    <i>+<\/i>\n                <\/button>\n\n                <div class=\"bc-faq-answer\">\n                    <div class=\"bc-faq-answer-inner\">\n\n                        <p>\n                            Proper tempering gives chocolate the structure needed to set\n                            correctly at room temperature. Untempered chocolate can remain\n                            soft, be difficult to release from molds, lose its shine,\n                            and develop bloom.\n                        <\/p>\n\n                    <\/div>\n                <\/div>\n\n            <\/div>\n\n\n            <div class=\"bc-faq-item\">\n\n                <button class=\"bc-faq-question\" type=\"button\">\n                    <span>How do you temper chocolate using Cocoa Butter Silk?<\/span>\n                    <i>+<\/i>\n                <\/button>\n\n                <div class=\"bc-faq-answer\">\n                    <div class=\"bc-faq-answer-inner\">\n\n                        <p>\n                            Bring the chocolate or cocoa butter to approximately\n                            <strong>34.5\u201335\u00b0C<\/strong>, then incorporate around\n                            <strong>1\u20132% Cocoa Butter Silk<\/strong> by weight.\n                        <\/p>\n\n                        <p>\n                            Stir thoroughly so the silk is evenly distributed throughout\n                            the chocolate. Exact temperatures and quantities may vary\n                            depending on the chocolate and cocoa butter composition.\n                        <\/p>\n\n                    <\/div>\n                <\/div>\n\n            <\/div>\n\n\n            <div class=\"bc-faq-item\">\n\n                <button class=\"bc-faq-question\" type=\"button\">\n                    <span>Does silk temper dark, milk and white chocolate?<\/span>\n                    <i>+<\/i>\n                <\/button>\n\n                <div class=\"bc-faq-answer\">\n                    <div class=\"bc-faq-answer-inner\">\n\n                        <p>\n                            The basic principle is the same. Cocoa Butter Silk introduces\n                            pre-formed Beta 5 crystals that help establish the desired\n                            crystal structure.\n                        <\/p>\n\n                        <p>\n                            Working temperatures and the amount of silk required can vary\n                            depending on the chocolate&#8217;s composition.\n                        <\/p>\n\n                    <\/div>\n                <\/div>\n\n            <\/div>\n\n\n            <div class=\"bc-faq-item\">\n\n                <button class=\"bc-faq-question\" type=\"button\">\n                    <span>How can I tell if my chocolate is tempered?<\/span>\n                    <i>+<\/i>\n                <\/button>\n\n                <div class=\"bc-faq-answer\">\n                    <div class=\"bc-faq-answer-inner\">\n\n                        <p>Look for the three S&#8217;s:<\/p>\n\n                        <div class=\"bc-faq-three-s\">\n                            <strong>SHRINK<\/strong>\n                            <strong>SHINE<\/strong>\n                            <strong>SNAP<\/strong>\n                        <\/div>\n\n                        <p>\n                            Apply a small amount of chocolate to a cool, smooth surface.\n                            Properly tempered chocolate should set relatively quickly,\n                            contract from the surface, develop a glossy finish, and\n                            produce a clean snap when broken.\n                        <\/p>\n\n                    <\/div>\n                <\/div>\n\n            <\/div>\n\n\n            <div class=\"bc-faq-item\">\n\n                <button class=\"bc-faq-question\" type=\"button\">\n                    <span>Can I use the refrigerator to set chocolate?<\/span>\n                    <i>+<\/i>\n                <\/button>\n\n                <div class=\"bc-faq-answer\">\n                    <div class=\"bc-faq-answer-inner\">\n\n                        <p>\n                            You can use a refrigerator briefly, generally around\n                            <strong>5\u201310 minutes<\/strong>, when necessary.\n                        <\/p>\n\n                        <p>\n                            Avoid prolonged refrigeration. Rapid cooling can encourage\n                            uneven crystal formation, while condensation caused by\n                            humidity can damage chocolate surfaces.\n                        <\/p>\n\n                    <\/div>\n                <\/div>\n\n            <\/div>\n\n\n            <div class=\"bc-faq-item\">\n\n                <button class=\"bc-faq-question\" type=\"button\">\n                    <span>What is the ideal environment for working with chocolate?<\/span>\n                    <i>+<\/i>\n                <\/button>\n\n                <div class=\"bc-faq-answer\">\n                    <div class=\"bc-faq-answer-inner\">\n\n                        <div class=\"bc-faq-specs\">\n\n                            <div>\n                                <strong>18\u201325\u00b0C<\/strong>\n                                <span>Ambient temperature<\/span>\n                            <\/div>\n\n                            <div>\n                                <strong>35\u201340%<\/strong>\n                                <span>Relative humidity<\/span>\n                            <\/div>\n\n                        <\/div>\n\n                        <p>\n                            Chocolate performs best in a cool, dry and stable environment.\n                            Temperature and humidity can significantly influence\n                            crystallization and the final appearance of the chocolate.\n                        <\/p>\n\n                    <\/div>\n                <\/div>\n\n            <\/div>\n\n\n            <div class=\"bc-faq-item\">\n\n                <button class=\"bc-faq-question\" type=\"button\">\n                    <span>What is fat bloom?<\/span>\n                    <i>+<\/i>\n                <\/button>\n\n                <div class=\"bc-faq-answer\">\n                    <div class=\"bc-faq-answer-inner\">\n\n                        <p>\n                            Fat bloom occurs when cocoa butter crystals rearrange or when\n                            undesirable crystal structures form in chocolate. It can be\n                            caused by incorrect tempering, temperature fluctuations,\n                            or improper storage.\n                        <\/p>\n\n                    <\/div>\n                <\/div>\n\n            <\/div>\n\n\n            <div class=\"bc-faq-item\">\n\n                <button class=\"bc-faq-question\" type=\"button\">\n                    <span>Can temperature and humidity affect temper?<\/span>\n                    <i>+<\/i>\n                <\/button>\n\n                <div class=\"bc-faq-answer\">\n                    <div class=\"bc-faq-answer-inner\">\n\n                        <p>\n                            Absolutely. Chocolate is highly sensitive to its environment.\n                            Excessive heat can affect crystallization, while excessive\n                            humidity can introduce moisture and cause problems during setting.\n                        <\/p>\n\n                    <\/div>\n                <\/div>\n\n            <\/div>\n\n        <\/div>\n\n    <\/section>\n\n\n    <!-- SILK -->\n    <section class=\"bc-faq-category\" data-category=\"silk\">\n\n        <div class=\"bc-faq-category-header\">\n            <span>02<\/span>\n\n            <div>\n                <div class=\"bc-faq-category-label\">\n                    THE CRYSTALS\n                <\/div>\n\n                <h2>Cocoa Butter Silk<\/h2>\n            <\/div>\n        <\/div>\n\n\n        <div class=\"bc-faq-list\">\n\n            <div class=\"bc-faq-item\">\n\n                <button class=\"bc-faq-question\" type=\"button\">\n                    <span>What is Cocoa Butter Silk?<\/span>\n                    <i>+<\/i>\n                <\/button>\n\n                <div class=\"bc-faq-answer\">\n                    <div class=\"bc-faq-answer-inner\">\n\n                        <p>\n                            Cocoa Butter Silk is highly crystallized cocoa butter\n                            containing a high proportion of desirable Beta 5 crystals.\n                        <\/p>\n\n                        <p>\n                            These pre-formed crystals can be added to chocolate or cocoa\n                            butter to help establish the crystal structure required\n                            for a good temper.\n                        <\/p>\n\n                    <\/div>\n                <\/div>\n\n            <\/div>\n\n\n            <div class=\"bc-faq-item\">\n\n                <button class=\"bc-faq-question\" type=\"button\">\n                    <span>How do I use Silk to temper chocolate?<\/span>\n                    <i>+<\/i>\n                <\/button>\n\n                <div class=\"bc-faq-answer\">\n                    <div class=\"bc-faq-answer-inner\">\n\n                        <p>\n                            Bring your chocolate to approximately\n                            <strong>34.5\u201335\u00b0C<\/strong> and incorporate around\n                            <strong>1\u20132% silk by weight<\/strong>.\n                        <\/p>\n\n                        <p>\n                            Mix thoroughly to distribute the crystals throughout\n                            the chocolate.\n                        <\/p>\n\n                    <\/div>\n                <\/div>\n\n            <\/div>\n\n\n            <div class=\"bc-faq-item\">\n\n                <button class=\"bc-faq-question\" type=\"button\">\n                    <span>How long does it take to make Cocoa Butter Silk?<\/span>\n                    <i>+<\/i>\n                <\/button>\n\n                <div class=\"bc-faq-answer\">\n                    <div class=\"bc-faq-answer-inner\">\n\n                        <div class=\"bc-faq-specs\">\n\n                            <div>\n                                <strong>12\u201324 hrs<\/strong>\n                                <span>Typical incubation<\/span>\n                            <\/div>\n\n                        <\/div>\n\n                        <p>\n                            Silk commonly begins developing around the 12-hour mark.\n                            Longer incubation can increase crystallization, although\n                            the benefits tend to diminish beyond approximately 24 hours.\n                        <\/p>\n\n                    <\/div>\n                <\/div>\n\n            <\/div>\n\n\n            <div class=\"bc-faq-item\">\n\n                <button class=\"bc-faq-question\" type=\"button\">\n                    <span>What if my cocoa butter hasn&#8217;t melted?<\/span>\n                    <i>+<\/i>\n                <\/button>\n\n                <div class=\"bc-faq-answer\">\n                    <div class=\"bc-faq-answer-inner\">\n\n                        <p>\n                            If the cocoa butter has not begun melting after roughly\n                            six hours, increase the temperature gradually in\n                            approximately <strong>0.1\u00b0C increments<\/strong>.\n                        <\/p>\n\n                        <p>\n                            Once melting begins, avoid further temperature increases\n                            unless necessary. Silk formation typically takes around\n                            <strong>12\u201324 hours<\/strong>.\n                        <\/p>\n\n                    <\/div>\n                <\/div>\n\n            <\/div>\n\n\n            <div class=\"bc-faq-item\">\n\n                <button class=\"bc-faq-question\" type=\"button\">\n                    <span>What if my cocoa butter becomes completely liquid?<\/span>\n                    <i>+<\/i>\n                <\/button>\n\n                <div class=\"bc-faq-answer\">\n                    <div class=\"bc-faq-answer-inner\">\n\n                        <p>\n                            If the cocoa butter becomes completely liquid, the\n                            temperature is likely too high. Reduce the temperature\n                            by approximately <strong>1\u00b0C<\/strong> and start again\n                            with fresh cocoa butter.\n                        <\/p>\n\n                        <p>\n                            For best results, begin with cocoa butter that has\n                            remained solid below 30\u00b0C for at least a week.\n                        <\/p>\n\n                    <\/div>\n                <\/div>\n\n            <\/div>\n\n\n            <div class=\"bc-faq-item\">\n\n                <button class=\"bc-faq-question\" type=\"button\">\n                    <span>Can I use Cocoa Butter Silk to temper cocoa butter colors?<\/span>\n                    <i>+<\/i>\n                <\/button>\n\n                <div class=\"bc-faq-answer\">\n                    <div class=\"bc-faq-answer-inner\">\n\n                        <p>\n                            Yes. Cocoa Butter Silk can be used to temper both\n                            chocolate and colored cocoa butter.\n                        <\/p>\n\n                        <p>\n                            The same principle applies: introduce approximately\n                            1\u20132% silk once the cocoa butter has reached its\n                            appropriate working temperature.\n                        <\/p>\n\n                    <\/div>\n                <\/div>\n\n            <\/div>\n\n        <\/div>\n\n    <\/section>\n\n\n    <!-- COLORS -->\n    <section class=\"bc-faq-category\" data-category=\"colors\">\n\n        <div class=\"bc-faq-category-header\">\n            <span>03<\/span>\n\n            <div>\n                <div class=\"bc-faq-category-label\">\n                    THE ART\n                <\/div>\n\n                <h2>Cocoa Butter Colors<\/h2>\n            <\/div>\n        <\/div>\n\n\n        <div class=\"bc-faq-list\">\n\n            <div class=\"bc-faq-item\">\n\n                <button class=\"bc-faq-question\" type=\"button\">\n                    <span>Do I need to temper my cocoa butter colors?<\/span>\n                    <i>+<\/i>\n                <\/button>\n\n                <div class=\"bc-faq-answer\">\n                    <div class=\"bc-faq-answer-inner\">\n\n                        <p>\n                            Yes, if you want vibrant colors with a glossy, stable finish.\n                            Cocoa butter colors can lose their temper during storage,\n                            transportation or heating.\n                        <\/p>\n\n                        <p>\n                            Always test your colors before applying them to chocolate\n                            or molds.\n                        <\/p>\n\n                    <\/div>\n                <\/div>\n\n            <\/div>\n\n\n            <div class=\"bc-faq-item\">\n\n                <button class=\"bc-faq-question\" type=\"button\">\n                    <span>Can I use CocoPix to melt pre-made cocoa butter colors?<\/span>\n                    <i>+<\/i>\n                <\/button>\n\n                <div class=\"bc-faq-answer\">\n                    <div class=\"bc-faq-answer-inner\">\n\n                        <p>\n                            Yes. Transfer the color into a CocoPix bottle and use\n                            CocoPix to melt, temper or maintain it at its desired\n                            working temperature.\n                        <\/p>\n\n                        <p>\n                            If the color has already lost its temper, it may need\n                            to be fully melted and tempered again before use.\n                        <\/p>\n\n                    <\/div>\n                <\/div>\n\n            <\/div>\n\n\n            <div class=\"bc-faq-item\">\n\n                <button class=\"bc-faq-question\" type=\"button\">\n                    <span>Can I make my own cocoa butter colors?<\/span>\n                    <i>+<\/i>\n                <\/button>\n\n                <div class=\"bc-faq-answer\">\n                    <div class=\"bc-faq-answer-inner\">\n\n                        <p>\n                            Absolutely. Add approximately <strong>1\u201310%<\/strong>\n                            food-safe, fat-soluble pigment to melted cocoa butter\n                            and mix thoroughly.\n                        <\/p>\n\n                        <p>\n                            An immersion blender can help distribute pigment evenly.\n                            Once mixed, temper the colored cocoa butter using\n                            Cocoa Butter Silk.\n                        <\/p>\n\n                    <\/div>\n                <\/div>\n\n            <\/div>\n\n\n            <div class=\"bc-faq-item\">\n\n                <button class=\"bc-faq-question\" type=\"button\">\n                    <span>What type of pigment can I use?<\/span>\n                    <i>+<\/i>\n                <\/button>\n\n                <div class=\"bc-faq-answer\">\n                    <div class=\"bc-faq-answer-inner\">\n\n                        <p>\n                            Use pigments that are both <strong>food safe<\/strong>\n                            and <strong>fat soluble<\/strong>.\n                        <\/p>\n\n                        <p>\n                            Water-soluble colors are not suitable for mixing\n                            directly into cocoa butter.\n                        <\/p>\n\n                    <\/div>\n                <\/div>\n\n            <\/div>\n\n\n            <div class=\"bc-faq-item\">\n\n                <button class=\"bc-faq-question\" type=\"button\">\n                    <span>How much pigment should I use?<\/span>\n                    <i>+<\/i>\n                <\/button>\n\n                <div class=\"bc-faq-answer\">\n                    <div class=\"bc-faq-answer-inner\">\n\n                        <p>\n                            Pigment concentration depends on the pigment and desired\n                            opacity. A typical starting range is <strong>1\u201310%<\/strong>.\n                        <\/p>\n\n                        <p>\n                            Start with a small batch and adjust the concentration\n                            until you achieve the desired result.\n                        <\/p>\n\n                    <\/div>\n                <\/div>\n\n            <\/div>\n\n        <\/div>\n\n    <\/section>\n\n\n    <!-- COPIX -->\n    <section class=\"bc-faq-category\" data-category=\"copix\">\n\n        <div class=\"bc-faq-category-header\">\n            <span>04<\/span>\n\n            <div>\n                <div class=\"bc-faq-category-label\">\n                    THE MACHINE\n                <\/div>\n\n                <h2>CocoPix<\/h2>\n            <\/div>\n        <\/div>\n\n\n        <div class=\"bc-faq-list\">\n\n            <div class=\"bc-faq-item\">\n\n                <button class=\"bc-faq-question\" type=\"button\">\n                    <span>Can CocoPix make Cocoa Butter Silk?<\/span>\n                    <i>+<\/i>\n                <\/button>\n\n                <div class=\"bc-faq-answer\">\n                    <div class=\"bc-faq-answer-inner\">\n\n                        <ol>\n                            <li>Set the chamber to approximately <strong>33.6\u00b0C<\/strong>.<\/li>\n                            <li>Place solid cocoa butter into a CocoPix bottle.<\/li>\n                            <li>Place the bottle into the chamber.<\/li>\n                            <li>Allow it to incubate for approximately <strong>12\u201324 hours<\/strong>.<\/li>\n                        <\/ol>\n\n                        <p>\n                            If the cocoa butter has not started melting after approximately\n                            six hours, increase the temperature gradually by approximately\n                            0.1\u00b0C.\n                        <\/p>\n\n                    <\/div>\n                <\/div>\n\n            <\/div>\n\n\n            <div class=\"bc-faq-item\">\n\n                <button class=\"bc-faq-question\" type=\"button\">\n                    <span>Can I use CocoPix to melt chocolate?<\/span>\n                    <i>+<\/i>\n                <\/button>\n\n                <div class=\"bc-faq-answer\">\n                    <div class=\"bc-faq-answer-inner\">\n\n                        <p>\n                            Yes. CocoPix can be used to melt chocolate and provides\n                            controlled heating across a broad temperature range.\n                        <\/p>\n\n                        <p>\n                            A typical starting point for fully melting chocolate is\n                            approximately <strong>45\u201350\u00b0C<\/strong>.\n                        <\/p>\n\n                    <\/div>\n                <\/div>\n\n            <\/div>\n\n\n            <div class=\"bc-faq-item\">\n\n                <button class=\"bc-faq-question\" type=\"button\">\n                    <span>Can CocoPix make Silk, melt chocolate and maintain colors simultaneously?<\/span>\n                    <i>+<\/i>\n                <\/button>\n\n                <div class=\"bc-faq-answer\">\n                    <div class=\"bc-faq-answer-inner\">\n\n                        <p>\n                            Yes. The independent chambers are designed to operate\n                            separately, allowing different materials to be heated\n                            or maintained at different temperatures at the same time.\n                        <\/p>\n\n                        <p>\n                            One chamber can incubate Cocoa Butter Silk while another\n                            melts chocolate and a third maintains a cocoa butter color.\n                        <\/p>\n\n                    <\/div>\n                <\/div>\n\n            <\/div>\n\n\n            <div class=\"bc-faq-item\">\n\n                <button class=\"bc-faq-question\" type=\"button\">\n                    <span>What is the capacity of each CocoPix chamber?<\/span>\n                    <i>+<\/i>\n                <\/button>\n\n                <div class=\"bc-faq-answer\">\n                    <div class=\"bc-faq-answer-inner\">\n\n                        <div class=\"bc-faq-specs\">\n\n                            <div>\n                                <strong>200 ml<\/strong>\n                                <span>Maximum bottle capacity<\/span>\n                            <\/div>\n\n                        <\/div>\n\n                        <p>\n                            Each chamber accommodates a bottle with a maximum\n                            volume of approximately 200 ml.\n                        <\/p>\n\n                    <\/div>\n                <\/div>\n\n            <\/div>\n\n\n            <div class=\"bc-faq-item\">\n\n                <button class=\"bc-faq-question\" type=\"button\">\n                    <span>What temperature range does CocoPix have?<\/span>\n                    <i>+<\/i>\n                <\/button>\n\n                <div class=\"bc-faq-answer\">\n                    <div class=\"bc-faq-answer-inner\">\n\n                        <div class=\"bc-faq-specs\">\n\n                            <div>\n                                <strong>10\u201360\u00b0C<\/strong>\n                                <span>Operating temperature range<\/span>\n                            <\/div>\n\n                        <\/div>\n\n                        <p>\n                            CocoPix provides controlled heating from approximately\n                            10\u00b0C to 60\u00b0C.\n                        <\/p>\n\n                    <\/div>\n                <\/div>\n\n            <\/div>\n\n\n            <div class=\"bc-faq-item\">\n\n                <button class=\"bc-faq-question\" type=\"button\">\n                    <span>Can I use CocoPix with pre-made cocoa butter colors?<\/span>\n                    <i>+<\/i>\n                <\/button>\n\n                <div class=\"bc-faq-answer\">\n                    <div class=\"bc-faq-answer-inner\">\n\n                        <p>\n                            Yes. If the color can be removed from its packaging while\n                            solid, you can break it into smaller pieces and place it\n                            directly into a CocoPix bottle.\n                        <\/p>\n\n                        <p>\n                            Always test the color before using it on your molds.\n                            If it has lost its temper, re-temper it before use.\n                        <\/p>\n\n                    <\/div>\n                <\/div>\n\n            <\/div>\n\n        <\/div>\n\n    <\/section>\n\n\n    <!-- TROUBLESHOOTING -->\n    <section class=\"bc-faq-category\" data-category=\"troubleshooting\">\n\n        <div class=\"bc-faq-category-header\">\n            <span>05<\/span>\n\n            <div>\n                <div class=\"bc-faq-category-label\">\n                    WHEN THINGS GO WRONG\n                <\/div>\n\n                <h2>Troubleshooting<\/h2>\n            <\/div>\n        <\/div>\n\n\n        <div class=\"bc-faq-list\">\n\n            <div class=\"bc-faq-item\">\n\n                <button class=\"bc-faq-question\" type=\"button\">\n                    <span>My chocolate is tempered but it isn&#8217;t shiny. Why?<\/span>\n                    <i>+<\/i>\n                <\/button>\n\n                <div class=\"bc-faq-answer\">\n                    <div class=\"bc-faq-answer-inner\">\n\n                        <p>\n                            Several factors can affect the final appearance even\n                            when the chocolate itself appears to be tempered.\n                        <\/p>\n\n                        <ul>\n                            <li>Your molds may be too cold.<\/li>\n                            <li>Your molds may not be sufficiently clean or polished.<\/li>\n                            <li>The working environment may be too warm.<\/li>\n                            <li>The chocolate may not have been given enough time to set.<\/li>\n                            <li>The molds may not be sufficiently rigid.<\/li>\n                            <li>The molds may have been moved while the chocolate was setting.<\/li>\n                            <li>Temperature and humidity may be outside the recommended range.<\/li>\n                        <\/ul>\n\n                    <\/div>\n                <\/div>\n\n            <\/div>\n\n\n            <div class=\"bc-faq-item\">\n\n                <button class=\"bc-faq-question\" type=\"button\">\n                    <span>What are the most common chocolate-making pitfalls?<\/span>\n                    <i>+<\/i>\n                <\/button>\n\n                <div class=\"bc-faq-answer\">\n                    <div class=\"bc-faq-answer-inner\">\n\n                        <ul>\n                            <li>Working with wet or damp equipment.<\/li>\n                            <li>Working in an uncontrolled environment.<\/li>\n                            <li>Ambient temperatures outside approximately 18\u201325\u00b0C.<\/li>\n                            <li>Humidity above approximately 40%.<\/li>\n                            <li>Molds that have not been properly cleaned and polished.<\/li>\n                            <li>Molds that are too cold.<\/li>\n                            <li>Using cocoa butter colors that are out of temper.<\/li>\n                            <li>Insufficient cooling time.<\/li>\n                            <li>Excessive cooling.<\/li>\n                            <li>Moving chocolate while it is setting.<\/li>\n                        <\/ul>\n\n                    <\/div>\n                <\/div>\n\n            <\/div>\n\n\n            <div class=\"bc-faq-item\">\n\n                <button class=\"bc-faq-question\" type=\"button\">\n                    <span>I see spots on my chocolate. What does that mean?<\/span>\n                    <i>+<\/i>\n                <\/button>\n\n                <div class=\"bc-faq-answer\">\n                    <div class=\"bc-faq-answer-inner\">\n\n                        <p>\n                            Spots or cloudy areas on chocolate can often indicate\n                            <strong>fat bloom<\/strong>.\n                        <\/p>\n\n                        <p>\n                            This can occur when chocolate has not been tempered correctly\n                            or has been exposed to unsuitable storage temperatures or\n                            temperature fluctuations.\n                        <\/p>\n\n                    <\/div>\n                <\/div>\n\n            <\/div>\n\n        <\/div>\n\n    <\/section>\n\n\n    <!-- CONTACT -->\n    <section class=\"bc-faq-contact\">\n\n        <div class=\"bc-faq-contact-inner\">\n\n            <div>\n\n                <div class=\"bc-faq-eyebrow\">\n                    STILL HAVE QUESTIONS?\n                <\/div>\n\n                <h2>\n                    Can&#8217;t find<br>\n                    what you&#8217;re <span>looking for?<\/span>\n                <\/h2>\n\n            <\/div>\n\n            <div class=\"bc-faq-contact-copy\">\n\n                <p>\n                    If your question isn&#8217;t answered here, our team is happy\n                    to help with CocoPix, tempering, Cocoa Butter Silk,\n                    cocoa butter colors, or anything else related to your\n                    chocolate-making process.\n                <\/p>\n\n                <a href=\"mailto:contact@betacrystal.com\" class=\"bc-faq-contact-button\">\n                    CONTACT US\n                    <span>\u2192<\/span>\n                <\/a>\n\n            <\/div>\n\n        <\/div>\n\n    <\/section>\n\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>KNOWLEDGE BASE Frequently Asked Questions. Everything you need to know about chocolate tempering, cocoa butter silk, cocoa butter colors, and CocoPix. Tempering Cocoa Butter Silk Cocoa Butter Colors CocoPix Troubleshooting 01 THE FUNDAMENTALS Tempering Chocolate What is tempering? + Tempering is the process of encouraging the formation of the desired cocoa butter crystals in chocolate&#8230;.<\/p>","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_kad_post_transparent":"","_kad_post_title":"hide","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"class_list":["post-316","page","type-page","status-publish","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>FAQ -<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/betacrystal.com\/zh\/faq\/\" \/>\n<meta property=\"og:locale\" content=\"zh_TW\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"FAQ -\" \/>\n<meta property=\"og:description\" content=\"KNOWLEDGE BASE Frequently Asked Questions. 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Everything you need to know about chocolate tempering, cocoa butter silk, cocoa butter colors, and CocoPix. 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