{"$schema": "https://iptc.org/std/ninjs/ninjs-schema_3.2.json", "uri": "urn:newsml:wireva.mib.news:story:431b2162-0977-4a0d-bfbd-17aa44b46aba", "type": "composite", "version": "1", "versioncreated": "2026-11-05T12:05:19.177933Z", "firstcreated": "2026-11-05T12:05:19.177933Z", "pubstatus": "usable", "language": "sv", "headline": "Så temperar du choklad för blank yta och fin knäck", "description_text": "Med rätt temperatur och en enkel teknik kan du få hemmagjord choklad att bli blank, hård och knaprig. Metoden fungerar för mörk, mjölk- och vit choklad och används till allt från påskägg till tryffel.", "associations": {"item-0": {"$schema": "https://iptc.org/std/ninjs/ninjs-schema_3.2.json", "uri": "urn:newsml:wireva.mib.news:item:ccef1798-3c44-431e-9310-0f1bae62625e", "type": "text", "profile": "standard", "version": "1", "versioncreated": "2026-11-05T12:05:36.799295Z", "firstcreated": "2026-11-05T12:05:19.177933Z", "pubstatus": "usable", "urgency": 5, "language": "sv", "headline": "Så temperar du choklad för blank yta och fin knäck", "byline": "Elin Ström", "located": "Sweden", "copyrightholder": "Haydamax OÜ", "copyrightnotice": "Wireva / Hemton", "usageterms": "Subscribers may republish this item in full, including translation and trimming, with the credit “Wireva / Hemton”. Set rel=canonical to https://hemton.mib.news/mat-bakning/sa-temperar-du-choklad-for-blank-yta-och-fin-knack/ when publishing on the web.", "description_text": "Med rätt temperatur och en enkel teknik kan du få hemmagjord choklad att bli blank, hård och knaprig. Metoden fungerar för mörk, mjölk- och vit choklad och används till allt från påskägg till tryffel.", "altids": {"mosaic": "ccef1798-3c44-431e-9310-0f1bae62625e", "story": "431b2162-0977-4a0d-bfbd-17aa44b46aba", "slug": "sa-temperar-du-choklad-for-blank-yta-och-fin-knack"}, "subject": [{"name": "Lifestyle", "rel": "direct", "literal": "lifestyle", "code": "medtop:10000000", "scheme": "http://cv.iptc.org/newscodes/mediatopic/", "uri": "http://cv.iptc.org/newscodes/mediatopic/10000000"}], "place": [{"name": "Sweden", "literal": "se", "code": "SE", "scheme": "http://cv.iptc.org/newscodes/countrycodes/"}], "person": [], "organisation": [], "genre": [{"name": "Standard story", "literal": "standard"}], "service": [{"name": "Wireva", "literal": "wireva"}], "associations": {"featuremedia": {"uri": "urn:newsml:wireva.mib.news:media:fff6695b-0bde-4eab-8f4f-c7958d55d9b7", "type": "picture", "version": "1", "pubstatus": "usable", "headline": "How to temper chocolate: our best tried and tested method", "description_text": "Så temperar du choklad för blank yta och fin knäck", "copyrightholder": "images.immediate.co.uk", "copyrightnotice": "How to temper chocolate: our best tried and tested method", "usageterms": "Picture belongs to the source publication: address and terms are delivered, the file is not.", "altids": {"wireva": "fff6695b-0bde-4eab-8f4f-c7958d55d9b7"}, "extra": {"wireva:delivery_mode": "link_only", "wireva:rights": {"licence": "", "licence_url": "", "licence_raw": "RSS source", "licence_verified_at": "2026-11-05T12:05:36.820859Z", "attribution_required": true, "attribution_text": "How to temper chocolate: our best tried and tested method", "redistribution_allowed": false, "commercial_use_allowed": false, "modifications_allowed": false, "share_alike_required": false}, "wireva:provenance": {"creator": "", "source_name": "images.immediate.co.uk", "source_url": "https://images.immediate.co.uk/production/volatile/sites/30/2026/03/GettyImages-483322392-db114b0.jpg", "source_page_url": "https://images.immediate.co.uk/production/volatile/sites/30/2026/03/GettyImages-483322392-db114b0.jpg", "our_page_url": "https://hemton.mib.news/mat-bakning/sa-temperar-du-choklad-for-blank-yta-och-fin-knack/"}, "wireva:role": "lead"}, "renditions": {"source": {"href": "https://images.immediate.co.uk/production/volatile/sites/30/2026/03/GettyImages-483322392-db114b0.jpg", "mimetype": "image/jpeg"}}}}, "extra": {"wireva:story": {"uri": "urn:newsml:wireva.mib.news:story:431b2162-0977-4a0d-bfbd-17aa44b46aba", "slug": "sa-temperar-du-choklad-for-blank-yta-och-fin-knack-20261105", "status": "developing", "languages": ["sv"], "item_count": 1, "is_breaking": false}, "wireva:rights": {"class": "agency_original", "redistribution_allowed": true, "commercial_use_allowed": true, "modifications_allowed": true, "share_alike_required": false, "attribution_required": true, "attribution_text": "Wireva / Hemton", "canonical_required": true, "canonical_url": "https://hemton.mib.news/mat-bakning/sa-temperar-du-choklad-for-blank-yta-och-fin-knack/", "linkback_required": true, "licence": "Wireva subscriber licence", "licence_url": "", "licensor": "Haydamax OÜ", "valid_until": null, "excerpt_max_chars": 0, "decided_by_rule": "agency_original_verified", "needs_review": false}, "wireva:provenance": {"production_method": "automated", "ai_stages": {"editing": true, "drafting": true, "headline": true, "discovery": true, "classification": true, "image_selection": true, "source_collection": true, "cross_source_comparison": true}, "model": "", "human_reviewed": false, "reviewed_by": "", "reviewed_at": null, "editorial_control": true, "editorial_responsibility": "Haydamax OÜ (Wireva)", "factchecked": false, "verification_status": "single_source", "independent_confirmations": 0, "official_source_used": false, "used_press_release": false, "public_interest": false, "ai_disclosure_required": false, "ai_disclosure_text": "", "independence_check": {"status": "passed", "score": 0.017, "checked_at": "2026-11-05T12:05:36.816778Z"}, "sources": [{"url": "https://www.bbcgoodfood.com/howto/guide/how-temper-chocolate", "title": "How to temper chocolate: our best tried and tested method", "publisher": "bbcgoodfood.com", "type": "rss", "role": "primary", "official": false, "retrieved_at": "2026-11-05T12:05:36.805283Z", "published_at": "2026-11-05T12:01:08.505570Z"}]}, "wireva:publication": {"name": "Hemton", "domain": "hemton.mib.news", "country": "SE", "url": "https://hemton.mib.news/mat-bakning/sa-temperar-du-choklad-for-blank-yta-och-fin-knack/"}, "wireva:links": {"self": "https://wireva.mib.news/api/v1/items/ccef1798-3c44-431e-9310-0f1bae62625e", "html": "https://wireva.mib.news/item/ccef1798-3c44-431e-9310-0f1bae62625e/sa-temperar-du-choklad-for-blank-yta-och-fin-knack/", "story": "https://wireva.mib.news/story/sa-temperar-du-choklad-for-blank-yta-och-fin-knack-20261105/"}, "wireva:metrics": {"word_count": 406, "char_count": 2613, "reading_time_seconds": 187}}}}, "extra": {"wireva:languages": ["sv"], "wireva:status": "developing", "wireva:item_count": 1}}