Cocoa beans

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the fact that there are other states of matter (like plasmas, super critical fluids and neutron matter) that don't want to be in those three boxes. all this is by way of saying that our goal in making chocolate and them tempering it is not to make any old solid. our goal is to make a suspension of cocoa

solid, sugar and cocoa butter with the cocoa butter in a very particular crystal structure. and the addition of water makes those parameters nearly if not totally impossible. to get into why that is it is probably helpful to talk about the pertinent kinds of solids we are talking about here. first off...

https://chocolatealchemy.com/blog/2018/12/17/ask-the-alchemist-263