{"id":144,"count":7,"description":"

Temp\u00e9rer le chocolat, c'est faire en sorte que le beurre de cacao qu'il contient prenne sa composition cristalline optimale. Un chocolat qui cristallise de mani\u00e8re optimale permet d'obtenir un produit brillant et uniforme (il ne doit pas pr\u00e9senter de points ou de stries).<\/p>","link":"https:\/\/miaft.com\/fr\/processing\/temperage\/","name":"Temp\u00e9rage","slug":"temperage","taxonomy":"processing","parent":0,"meta":[],"_links":{"self":[{"href":"https:\/\/miaft.com\/fr\/wp-json\/wp\/v2\/processing\/144"}],"collection":[{"href":"https:\/\/miaft.com\/fr\/wp-json\/wp\/v2\/processing"}],"about":[{"href":"https:\/\/miaft.com\/fr\/wp-json\/wp\/v2\/taxonomies\/processing"}],"wp:post_type":[{"href":"https:\/\/miaft.com\/fr\/wp-json\/wp\/v2\/product?processing=144"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}