all the added sugar particles to make the
mixture creamily fluid rather than pasty when
it melts. The higher the ratio of sugar to
ground nibs, the more added cocoa butter is
required. Lecithin, whose use in chocolate
dates to the 1930s, coats the sugar particles
with the fat-like ends of its molecules and
helps reduce the amount of cocoa butter
needed to lubricate the particles; one part of
lecithin replaces 10 parts of butter. It typically
makes up 0.3–0.5% of chocolate weight.
Manufacturing Chocolate and CocoaCooling and Solidifying After conching, dark
chocolate is essentially a warm fluid mass of