{"id":1639,"date":"2020-03-26T05:48:22","date_gmt":"2020-03-26T05:48:22","guid":{"rendered":"http:\/\/ihmnotessite.com\/?page_id=1639"},"modified":"2020-03-26T07:00:09","modified_gmt":"2020-03-26T07:00:09","slug":"tempering-methods-of-chocolate","status":"publish","type":"page","link":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-6th-sem\/tempering-methods-of-chocolate\/","title":{"rendered":"TEMPERING METHODS OF CHOCOLATE"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-page\" data-elementor-id=\"1639\" class=\"elementor elementor-1639\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-99434cd elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"99434cd\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-bf96191\" data-id=\"bf96191\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-98ee34c elementor-widget elementor-widget-image\" data-id=\"98ee34c\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"765\" height=\"450\" src=\"https:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/03\/C1.jpg\" class=\"attachment-large size-large wp-image-1642\" alt=\"\" srcset=\"https:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/03\/C1.jpg 765w, https:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/03\/C1-300x176.jpg 300w\" sizes=\"(max-width: 765px) 100vw, 765px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-2067d80 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"2067d80\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-526cb19\" data-id=\"526cb19\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-3ef3069 elementor-widget elementor-widget-text-editor\" data-id=\"3ef3069\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p><span style=\"color: #000000;\"><strong>WHAT IS TEMPERING CHOCOLATE AND WHY IS IT IMPORTANT?<\/strong><\/span><\/p><p><span style=\"color: #000000;\">Tempering chocolate is the process of pre-crystallization of cocoa butter to make the chocolate suitable for processing, this assurance a perfect finished product with hard snap and glossy finished.\u00a0<a style=\"color: #000000;\" href=\"https:\/\/www.bakerykart.com\/brands\/callebaut\">Callebaut Chocolates<\/a>\u00a0are great for tempering as they are easy moldable and comes with the right amount of pure cocoa butter in the them. Tempering chocolate is not an impossible task, and the chocolatiers around the world have been doing this for ages.<\/span><\/p><p><span style=\"color: #000000;\">\u00a0<strong>6 tempering chocolate methods<\/strong>\u00a0to temper your\u00a0<a style=\"color: #000000;\" href=\"https:\/\/www.bakerykart.com\/products\/chocolates\/couverture\">couverture chocolate<\/a>.<\/span><\/p><ol><li><h2><strong><span style=\"color: #ff0000;\"><a style=\"color: #ff0000;\" href=\"https:\/\/www.bakerykart.com\/baking-world-blog\/blog-detail\/tutorials\/top-6-tempering-chocolate-methods-everyone-should-know#method1\">Tempering with Chocolate Chip &amp; Melter<\/a><\/span><\/strong><\/h2><\/li><li><h2><strong><span style=\"color: #ff0000;\"><a style=\"color: #ff0000;\" href=\"https:\/\/www.bakerykart.com\/baking-world-blog\/blog-detail\/tutorials\/top-6-tempering-chocolate-methods-everyone-should-know#method2\">Tempering with Chocolate &amp; Double Boiler<\/a><\/span><\/strong><\/h2><\/li><li><h2><strong><span style=\"color: #ff0000;\"><a style=\"color: #ff0000;\" href=\"https:\/\/www.bakerykart.com\/baking-world-blog\/blog-detail\/tutorials\/top-6-tempering-chocolate-methods-everyone-should-know#method3\">Tempering Chocolate in the Microwave<\/a><\/span><\/strong><\/h2><\/li><li><h2><strong><span style=\"color: #ff0000;\"><a style=\"color: #ff0000;\" href=\"https:\/\/www.bakerykart.com\/baking-world-blog\/blog-detail\/tutorials\/top-6-tempering-chocolate-methods-everyone-should-know#method4\">Tempering Chocolate with Cocoa Butter<\/a><\/span><\/strong><\/h2><\/li><li><h2><strong><span style=\"color: #ff0000;\"><a style=\"color: #ff0000;\" href=\"https:\/\/www.bakerykart.com\/baking-world-blog\/blog-detail\/tutorials\/top-6-tempering-chocolate-methods-everyone-should-know#method5\">Tempering Chocolate with Tempering Machine<\/a><\/span><\/strong><\/h2><\/li><li><h2><strong><span style=\"color: #ff0000;\"><a style=\"color: #ff0000;\" href=\"https:\/\/www.bakerykart.com\/baking-world-blog\/blog-detail\/tutorials\/top-6-tempering-chocolate-methods-everyone-should-know#method6\">Tempering Chocolate on Marble or Table Top<\/a><\/span><\/strong><\/h2><\/li><\/ol><hr \/><h2><span style=\"color: #000000;\">TEMPERING WITH CHOCOLATE CHIP &amp; MELTER<\/span><\/h2><p><span style=\"color: #000000;\">The seeding method is tempering chocolate by adding small amounts of un-melted chocolate chips to melted chocolate. It\u2019s fast, easy and incredibly efficient. Follow the steps below to temper chocolate chips using a chocolate melter.<\/span><\/p><ul><li><span style=\"color: #000000;\">Melt some chocolate at 40 degree celsius in a chocolate melter.<\/span><\/li><li><span style=\"color: #000000;\">Reduce the melter temperature to 32 degree celsius and then start adding the chocolate chips to melted chocolates. Do not add too much of chips at one point in time. Add little by little and keep stirring to melt the chocolate.<\/span><\/li><li><span style=\"color: #000000;\">If the chips start melting too soon, then you need to add some more into the melter. If it melts too slowly, adjust the temperature to fasten the process.<\/span><\/li><li><span style=\"color: #000000;\">The temperature for dark chocolate should be around 31-32 degree celsius, for milk chocolate it should be 31 degree celsius and for white chocolate it should be 29 degree celsius. If the temperature remains high even after all the chips have melted, add more and stir to bring down the temperature.<\/span><\/li><li><span style=\"color: #000000;\">Stir till the mixture is consistent enough to be used and have no lumps. Then allow it to cool down for it to have the glossy consistency.<\/span><\/li><\/ul><hr \/><h2><span style=\"color: #000000;\">TEMPERING WITH CHOCOLATE &amp; DOUBLE BOILER<\/span><\/h2><p><span style=\"color: #000000;\">This one is a variation of the aforementioned seeding method. The use of the double boiler instead of a melter is one of the major differences between this method and the previous one. All you need are some chocolate chips or finely chopped chocolate, a boiler, and water. Follow the given steps to easily get tempered chocolate using a boiler.<\/span><\/p><ul><li><span style=\"color: #000000;\">Pour in water up to one-third of the boiler and get the water boiling to a high temperature. When the water has sufficiently come up to a boil, place the bowl of chocolate chips or fined chopped chocolate above it.<\/span><\/li><li><span style=\"color: #000000;\">You need to be careful about choosing the bowl as it must be big enough to fit in the mouth of the boiler but must not touch the water. The point is not to let the steam escape from the sides. It is best to choose a tempered glass bowl so that it can take in the temperature without getting damaged.<\/span><\/li><li><span style=\"color: #000000;\">Keep stirring the chocolate chips to aid in the process of melting, and the steam will gradually melt the chocolate in a few minutes. The temperature requirements for this one are same as the previous method.<\/span><\/li><li><span style=\"color: #000000;\">Remove the bowl when you notice that there are no granules left in the chocolate. Let it cool down, and gradually the consistency will be reached.<\/span><\/li><\/ul><p><span style=\"color: #000000;\">This is the easiest method of tempering couverture in case you do not have a chocolate melter. The consistency is perfect, and the melting is quick.<\/span><\/p><hr \/><h2><span style=\"color: #000000;\">TEMPERING CHOCOLATE IN THE MICROWAVE<\/span><\/h2><p><span style=\"color: #000000;\">If you would like to temper a small batch of couverture, there is nothing better than using a microwave. It is the fastest and one of the most effective methods ever. People frequently have the query of\u00a0<strong>how to temper chocolate in microwave,\u00a0<\/strong>and the answer lies in the steps enumerated below.<\/span><\/p><ul><li><span style=\"color: #000000;\">Take the chocolate chips in a bowl and put it in the microwave for about thirty seconds at 800-1,000 W. When you are using a microwave oven, always heat up the chocolates at full power but for short bursts of time.<\/span><\/li><li><span style=\"color: #000000;\">Take out the bowl and began stirring the bowl to mix up the semi-melted chocolate. After a few minutes of getting in and out of the microwave, you can expect the chocolate to be melted nicely.<\/span><\/li><li><span style=\"color: #000000;\">Stirring is the key because when you take out the chocolate, a lot of the chips are melted by a good stir. If you still feel some large lumps are left, put it again in the microwave for a few seconds.<\/span><\/li><li><span style=\"color: #000000;\">When you see that it feels just slightly lumpy, give it some stir, and the granules will be removed. Do not put it back in the microwave. You know it is ready when it reaches the right\u00a0<strong>tempering chocolate temperatures as mentioned above<\/strong>.<\/span><\/li><\/ul><p><span style=\"color: #000000;\">If you have a pallet knife, you can scoop up some chocolate in it just to test if the chocolate is ready or not. Leave the pallet knife at normal temperature for a minute, and if the tempering is done right, the chocolate will be hard and crystallized.<\/span><\/p><hr \/><h2><span style=\"color: #000000;\">TEMPERING CHOCOLATE WITH COCOA BUTTER<\/span><\/h2><p><span style=\"color: #000000;\">This is one of most preferred\u00a0<strong>tempering chocolate methods<\/strong>\u00a0and chocolatiers preferred tempering with Mycryo Cocoa Butter because it&#8217;s a very simple, easy, and clean method of getting a perfect consistency. The ratio of chocolate to cocoa butter is 1 kg to 10 gram (about 1%). The method of using cocoa butter in tempering has been given below.<\/span><\/p><ul><li><span style=\"color: #000000;\">Melt the chocolate in the melter till all the granules are gone completely.<\/span><\/li><li><span style=\"color: #000000;\">Measure the\u00a0<a style=\"color: #000000;\" href=\"https:\/\/www.bakerykart.com\/detail\/cocoa\/callebaut-mycryo-cocoa-butter\">Mycryo Cocoa Butter<\/a>and pour it into the melted chocolate and start stirring when the temperature of the melted chocolate is at 34 degree celsius.<\/span><\/li><li><span style=\"color: #000000;\">While stirring, you will notice that the chocolate has reached the shiny and glossy texture, indicating that it is ready.<\/span><\/li><li><span style=\"color: #000000;\">Check the temperature of the chocolate and see to it that it has reached the temperature of 31-32 degree celsius for dark, and 29 degree celsius for white chocolate. Run the test with the pallet knife to double check if it is ready or not.<\/span><\/li><\/ul><p><span style=\"color: #000000;\">The science that work here is that pure cocoa butter already contains the stable butter crystals that are needed to temper chocolate. The key to applying this method lies in using the right amount of cocoa butter. Only the right amount of cocoa butter will give you the beautifully glossy chocolate products. If we don\u2019t add sufficient amount of cocoa butter the chocolate will take forever to harden and will have a grayish, dull color with fat bloom.<\/span><\/p><hr \/><h2><span style=\"color: #000000;\">TEMPERING CHOCOLATE WITH TEMPERING MACHINE<\/span><\/h2><p><span style=\"color: #000000;\">Chocolate tempering machine can be a huge help if you are a chef looking to temper large quantity of chocolate for your creations. You need to take no hassle, and the machine takes care of it all. The only thing you need to be careful of is the temperature.<\/span><\/p><ul><li><span style=\"color: #000000;\">Melt chocolates in the machine at a temperature of 45 degree.<\/span><\/li><li><span style=\"color: #000000;\">Lower the temperature to 31-32 degree celsius for dark and 29 degree celsius for white chocolate. Add the chips which have been kept at 18-20 degree celsius.<\/span><\/li><li><span style=\"color: #000000;\">The movement of the wheel will help seed the chips into the melted chocolate giving you impeccably tempered chocolate.<\/span><\/li><\/ul><p><span style=\"color: #000000;\">Take a bit of the chocolate on the knife and test it to see if your job of tempering chocolates is complete or not.<\/span><\/p><hr \/><h2><span style=\"color: #000000;\">TEMPERING CHOCOLATE ON MARBLE OR TABLE TOP<\/span><\/h2><p><span style=\"color: #000000;\">The three basic requirements of tempering chocolate on marble top are getting the time, temperature, and movement right. Sure, you will have to work a bit harder for this method, but the results make it worth.<\/span><\/p><ul><li><span style=\"color: #000000;\">Melt the chocolate at a temperature of 45 degree celsius and then lower the temperature of the melter to 27 degree celsius. Before pouring the chocolate on the table top, raise the temperature to about 30 degree celsius.<\/span><\/li><li><span style=\"color: #000000;\">Keep some melted chocolate in the melter and do not pour it all. Pour one-third amount on the table top and start turning it using your chocolate scraper continuously. The idea here is that the chocolate loses its crystals as it melts, and you are bringing the crystallization back by tossing and turning it.<\/span><\/li><li><span style=\"color: #000000;\">After it has reached the ideal fluidity, mix it with the remaining chocolate in the melter and your work is done.<\/span><\/li><\/ul><p><span style=\"color: #000000;\">You can pick out any of the\u00a0<strong>tempering chocolate methods<\/strong>\u00a0that have been enumerated, and if done right, they will yield the right kind of tempered chocolate for your chocolate delight.<\/span><\/p><hr \/><h2><span style=\"color: #000000;\">TEMPERATURES FOR CHOCOLATES FOR 6 TEMPERING CHOCOLATE METHODS DISCUSSED ABOVE<\/span><\/h2><table width=\"598\"><tbody><tr><td><p><span style=\"color: #000000;\">Chocolate<\/span><\/p><\/td><td><p><span style=\"color: #000000;\">Melting Temperature<\/span><\/p><\/td><td><p><span style=\"color: #000000;\">Finishing Temperature<\/span><\/p><\/td><\/tr><tr><td><p><span style=\"color: #000000;\">Dark<\/span><\/p><\/td><td><p><span style=\"color: #000000;\">40 Degree Celsius<\/span><\/p><\/td><td><p><span style=\"color: #000000;\">31 to 32 Degree Celsius<\/span><\/p><\/td><\/tr><tr><td><p><span style=\"color: #000000;\">Milk<\/span><\/p><\/td><td><p><span style=\"color: #000000;\">40 Degree Celsius<\/span><\/p><\/td><td><p><span style=\"color: #000000;\">31 Degree Celsius<\/span><\/p><\/td><\/tr><tr><td><p><span style=\"color: #000000;\">White<\/span><\/p><\/td><td><p><span style=\"color: #000000;\">40 Degree Celsius<\/span><\/p><\/td><td><p><span style=\"color: #000000;\">29 Degree Celsius<\/span><\/p><\/td><\/tr><\/tbody><\/table><p>\u00a0<\/p><p><span style=\"color: #000000;\">No matter what\u00a0<strong>tempering chocolate methods\u00a0<\/strong>you use, the first and foremost requirement is getting your hands on a good variety of couverture chocolate. There is no better place than Bakerykart for all your\u00a0<a style=\"color: #000000;\" href=\"https:\/\/www.bakerykart.com\/products\/chocolates\">chocolate<\/a>\u00a0needs at the most affordable prices. We have the largest collections of\u00a0<a style=\"color: #000000;\" href=\"https:\/\/www.bakerykart.com\/products\/chocolates\/couverture\">couverture chocolate<\/a>\u00a0and we deliver all orders through dry ice packaging so that your chocolate reaches you in proper condition. Let us be your helping hand with our\u00a0<strong>high-quality couverture chocolate<\/strong>\u00a0and timely delivery of your supplies.<\/span><\/p><p>\u00a0<\/p><p><span style=\"color: #000000;\"><strong>FOR\u00a0 MORE INFO CLICK TO THE LINK<\/strong>: <strong><span style=\"color: #ff0000;\">\u00a0<a style=\"color: #ff0000;\" href=\"https:\/\/www.youtube.com\/watch?v=wojdbg7oKGs&amp;authuser=0\">tempering chocolate<\/a>\u00a0video by Callebaut<\/span><\/strong><\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-ad57e14 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"ad57e14\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-33 elementor-top-column elementor-element elementor-element-c1eca21\" data-id=\"c1eca21\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-019b5be elementor-widget elementor-widget-image\" data-id=\"019b5be\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"765\" height=\"450\" src=\"https:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/03\/C2.jpg\" class=\"attachment-large size-large wp-image-1643\" alt=\"\" srcset=\"https:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/03\/C2.jpg 765w, https:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/03\/C2-300x176.jpg 300w\" sizes=\"(max-width: 765px) 100vw, 765px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-33 elementor-top-column elementor-element elementor-element-e7e7131\" data-id=\"e7e7131\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-68f564a elementor-widget elementor-widget-image\" data-id=\"68f564a\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"765\" height=\"450\" src=\"https:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/03\/C3.jpg\" class=\"attachment-large size-large wp-image-1644\" alt=\"\" srcset=\"https:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/03\/C3.jpg 765w, https:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/03\/C3-300x176.jpg 300w\" sizes=\"(max-width: 765px) 100vw, 765px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-33 elementor-top-column elementor-element elementor-element-105cfe6\" data-id=\"105cfe6\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-4ffbe5d elementor-widget elementor-widget-image\" data-id=\"4ffbe5d\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"765\" height=\"450\" src=\"https:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/03\/C4.jpg\" class=\"attachment-large size-large wp-image-1645\" alt=\"\" srcset=\"https:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/03\/C4.jpg 765w, https:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/03\/C4-300x176.jpg 300w\" sizes=\"(max-width: 765px) 100vw, 765px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>WHAT IS TEMPERING CHOCOLATE AND WHY IS IT IMPORTANT? Tempering chocolate is the process of pre-crystallization of cocoa butter to make the chocolate suitable for processing, this assurance a perfect finished product with hard snap and glossy finished.\u00a0Callebaut Chocolates\u00a0are great for tempering as they are easy moldable and comes with the right amount of pure [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":332,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"ocean_post_layout":"","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"0","ocean_second_sidebar":"0","ocean_disable_margins":"enable","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"default","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"0","ocean_custom_header_template":"0","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"0","ocean_menu_typo_font_family":"0","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"default","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"0","footnotes":""},"class_list":["post-1639","page","type-page","status-publish","hentry","entry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - 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