15 interesting and useful facts about chocolate

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• Chocolate ordinary: comprises at least 92% of particles smaller than 30 microns, and the percentage of cocoa butter 31 - 33%. Chocolate dessert: comprises at least 96% of particles smaller than 30 microns, and the percentage of cocoa butter 32 - 35%. Chocolate porous: the parameters similar to dessert chocolate, but has a porous structure due to handling pressure swing. White Chocolate: confectionery mass cocoa butter, without the addition of cocoa grated, the particle size is similar to the dessert chocolate. Milk chocolate: it is chocolate with milk products and cocoa butter from 25 to 31%. Chocolate with major additions: it is chocolate, in which the manufacturing process introduced major add as nuts, candied fruits, raisins, wafer crumbs and other ingredients. 4.
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  Sources: tehnochoc.narod.ru and ru.wikipedia.org
  
  via factroom.ru