Dark Chocolate 65%

A solid emulsion of cocoa mass, cocoa butter, and sugar. The science of chocolate (tempering) consists of melting then cooling this mass following a strict curve (melting 50°C, crystallization 28°C, working 31°C) to force the cocoa butter to form "Beta V" crystals. Only this crystalline network guarantees a shiny, snappy bar and perfect melting at body temperature. It is the flagship ingredient for ganaches, where its bitterness balances the heavy cream.