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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