English: A batch of dark chocolate that has been left to harden for a few days at room temperature after conching (and now being melted for tempering), showing a crumbly consistency, chalky appearance and low melting point. The mass has been broken to show the three-dimensional crystalline structure of cocoa butter (probably type III and inferior). After tempering, this mass will be used to make conventional chocolate tablets. Ingredients are 70% cocoa mass and 30% sugar. Composition is therefore about 40% cocoa butter, 30% non-fat cocoa solids and 30% sucrose.
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