Cocoa butter: essential components: triglycerides (99.7%), unsaponifiable matter (0.3%), tocopherols (vitamin E), hydrocarbon (pigments determine the color of cocoa butter). Moisture does not set in cocoa butter.
Dry and defatted material: essential constituents: proteins, cellulose, then starch, tannins, alkaloids, and organic acids.
Humidity: 0.5 to 1.5% depending on the chocolate you wish to obtain. The absence of moisture on a finished product represents a bacteriological guarantee (conservation) and physical properties (viscosity).