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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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
  • Conching and refining stage
    Conching and refining stage
  • After tempering and molding
    After tempering and molding

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Date/TimeThumbnailDimensionsUserComment
current17:20, 30 April 2024Thumbnail for version as of 17:20, 30 April 20243,770 × 2,701 (3.19 MB)Zacharie Grossen (talk | contribs)Uploaded own work with UploadWizard

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