For instance, when placing melted cocoa into the molds, they carefully tap them to shake air bubbles from the chocolate, giving it a firmer texture. And when freezing the melted cocoa in molds, they never forget to control the time to exactly five minutes, because a moment too soon or too late might affect the color of the chocolate.
例如要將融化的可可原料裝進塑模時，她們總會不厭其煩地反覆敲打，只為讓巧克力內的空氣完全震出，使消費者吃起來的口感更為緊實；冷凍成型時，也從未忘記要把時間控制在恰好 5 分鐘，只因多一分少一秒都可能影響巧克力的外觀色澤。