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A functional holographic steampunk screen made of glass and brass.
Woman wearing translucent plastic tank top and short skirt
a mechanical snail robot, intricate detail
A cylindrical robot making food.
Future of Education in Salzburg
"A dog-shaped car underwater."
mycelium roots smoothly transitioning into the electrical circuit schema
Mycelium roots smoothly transition into the electrical circuit.
'image'
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
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Girl with invisible clothes training in a gym
apple futuristic
"A universal faucet that dispenses water in multiple directions."
a flying car with wings on a dark background
a flying car on a transparent background
科技与狠活
apple iphone
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car
The flagship model for professional use.
Einstein driving Xiaomi SU7

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