File:Untempered chocolate.jpg
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Original file (3,770 × 2,701 pixels, file size: 3.19 MB, MIME type: image/jpeg)
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Summary
| Description |
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. |
| Date | |
| Source | Own work |
| Author | Zacharie Grossen |
| Other versions |
Same batch of chocolate
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File history
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| Date/Time | Thumbnail | Dimensions | User | Comment | |
|---|---|---|---|---|---|
| current | 17:20, 30 April 2024 | | 3,770 × 2,701 (3.19 MB) | Zacharie Grossen | Uploaded own work with UploadWizard |
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