Ignoring a comparison of structural integrity between differing shapes with equal volume of internal space, is there a magical ratio used when working with chocolate? One that takes into consideration its physical characterictics? (tempered strength, melting point, etc.)
Here's a question that deals with this: If you were to make a replica of the statue of liberty, how thick would the walls be, if you were able to create one that wasn't solid? Would it have to be solid, period?
2007-07-20
01:48:01
·
1 answers
·
asked by
cpc26ca
1
in
Food & Drink
➔ Other - Food & Drink