![Man in blue button down shirt poses outside for a picture with his arms crossed.](/sites/default/files/styles/featured_square_large/public/2024-07/Troy_Carter_headshot.jpeg?h=8a7fc05e&itok=VFmZIzHo)
Carter to lead Fusion Energy Division at Oak Ridge National Laboratory
Tempering, the heating process that gives chocolate its appealing sheen and creamy texture, is a crucial part of crafting quality chocolate. But, at the molecular level, it gets a little tricky, and when done incorrectly, can render entire batches of chocolate gritty and unappetizing.