20 Free chocolate AI images Create by Flux AI

Flux.1 AI Image Generator

Flux Schnell Flux Dev Flux Pro
Ultra realistic 3D render, chocolate snack bars. Seamlessly in the air, on seamless white background.
Chocolate "FLUX SCHNELL", dynamic photo
Godiva chocolate, a blonde girl in a kimono is holding it.
Godiva chocolate, blond girl in a kimono is holding it.
Godiva chocolate, an Asian girl in a kimono is holding it.
Godiva chocolate, Japanese Mount Fuji background.
Godiva chocolate, Japanese Mount Fuji background.
Godiva chocolate, Japanese cartoon style
Pokemon Dubai chocolate
Godiva chocolate, a woman is holding it, antic mood.
Godiva chocolate, a woman is holding it, fashion magazine shot.
Godiva chocolate, Lady Godiva background
delicious oat milk chocolate peanut butter drizzles organic
delicious oat milk chocolate, peanut butter, organic
French chef stealing a chocolate bar from a kid's backpack.
French chef stealing a chocolate bar from a convenience store.
cute anime girl with massive fluffy fennec ears and a big fluffy tail blonde messy long hair blue eyes wearing a maid outfit with a long black dress with a gold leaf pattern and a white apron sitting on a table, on the table is a mountain of chocolate
a chef working with chocolate
Make me an image that illustrates this technical sheet: 1. Definition and origin - Etymology and history • Origin of the word "chocolate" (xocolatl in Nahuatl) • Use by the Maya and the Aztecs - Classification in the pastry field • Basic ingredient in pastry • Category: cocoa derivative - Varieties and types • Dark, milk, white • Cocoa percentages (70%, 85%, etc.) 2. Composition and properties - Molecular structure • Composed of cocoa butter, cocoa mass, sugar • Cocoa butter crystals (polymorphism) - Physicochemical characteristics • Melting point: 30-32°C • Sensitive to temperature and humidity - Nutritional value • Rich in antioxidants (flavonoids) • About 550 kcal/100g for 70% dark chocolate 3. Uses in pastry - Classic applications • Ganaches, mousses, glazes • Coating, molding - Functional role • Provides flavor and texture • Structural agent (when tempered) - Dosages and proportions • Chocolate/cream ratio for ganache: 2:1 • Percentage in mousses: 25-35% 4. Basic techniques - Preparation methods • Tempering (temperature curve) • Melting in a double boiler - Specific equipment • Precision thermometer • Marble for manual tempering - Professional tips • Avoid any contact with water • Temper on 2/3 of the total mass 5. Precautions and storage - Hygiene and safety standards • Temperature control for storage • Avoid cross-contamination - Optimal storage conditions • Temperature: 15-18°C • Relative humidity: 50-55% - Shelf life and signs of alteration • 12-18 months for dark chocolate • Whiteness (fat bloom) is a sign of alteration 6. Innovations and trends - New processes • Ultrasonic tempering • 3D printing in chocolate - Alternatives and substitutes • Ruby chocolate • Sugar-free versions - Evolution perspectives • Chocolates with specific functions (health, sports) • Controlled fermentation of beans
Simplified illustration technique of a chocolate molecule

Related Tags

3D rendering
chocolate
snack bars
food photography
advertising
advertisement
dynamic
food
visuals
Godiva
kimono
cultural fusion
promotion
Asian culture
luxury
Mount Fuji
Japanese culture
luxury gifts
anime
Pokémon
Dubai
themed products
fan experience
joy
celebration
indulgence
fashion
photography
Lady Godiva
history
oat milk
peanut butter
organic
vegan
healthy snacks
humor
chef
children
theft
morality
character design
cute
maid outfit
cooking
culinary arts
desserts
pastry techniques
innovation
nutritional value
cocoa varieties
molecule illustration
science education
food chemistry
visual learning