File:Blanchiment de la surface du chocolat.jpg

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Français : Dans certaines conditions, on peut observer un phénomène de blanchiment à la surface du chocolat. Ici, du blanchissement sucrier. Le sucre se dissous dans l'humidité de l'air puis cristalise a la surface du chocolat.
Date 20 April 2020 (according to Exif data)
Source Own work
Author Vneb23

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current06:36, 5 October 2021Thumbnail for version as of 06:36, 5 October 20214,032 × 3,024 (2.48 MB)Tétraodon pardalis (talk | contribs)Uploaded using Commons Mobile App

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