We'll start this story by saying what chocolate really is: Cocoa, cocoa butter, and sugar. If you like Milk chocolate, milk powder will be added to it, which is perfectly ok. Chocolate is an enemy of water, so you cannot have water in any part of the process of making chocolate. Cocoa mass is the sum of Cocoa & Cocoa butter. This is how you get the grades of 44%, 53%, 60%, or 70%. Little other ingredients would be accepted, like sugar or lecithin. In the USA, the definition of chocolate is anything that has 15% of cocoa mass, in Europe 35%. So be careful, what you are eating probably is not real chocolate but fats, preservatives, sugar ad other products that maybe not what you are looking for. At Cioccolatier, we make products with a high concentration of cocoa mass, bringing intense flavors, an abundance of flavonoids, and health. The perfect temperature for conservation of your chocolate is around 67F or 19C. Enjoy!