In this case, many factors may come into play, which are related to the type of chocolate used, the temperature of the workspace, and environmental factors.
<ul>
 	<li>Compound chocolate from Nacional de Chocolates: this chocolate crystallizes as long as no fats are added to it. It's recommended to maintain the ambient temperature below 15°C. A two-minute refrigeration period can be highly beneficial.</li>
 	<li>Real chocolate from Nacional de Chocolates: apply the tempering technique as described on the package. A very important factor for optimal chocolate crystallization is to consider controlling the ambient temperature, preferably not exceeding 16°C - 18°C.</li>
 	<li>Milk chocolate coating or white chocolate have a slower crystallization process due to the fact that these products contain more milk solids and sugar. En la cobertura de leche o en el chocolate blanco la cristalización es más lenta porque estos productos contienen más sólidos de leche y azúcar.</li>
 	<li>Remember that fat-soluble dyes weaken and delay the chocolate crystallization time.</li>
 	<li>Real chocolate cannot be mixed with compound coatings due to the type of fat that each product contains. Additionally, only cocoa butter can be added to real chocolate.</li>
</ul>