I would say the answer is emissions. These are the particles that are not supposed to be present in air but due to the production of different substances from humans daily activities these substances go with the air we breath. Hope this helped.
Cocoa butter, the fat in chocolate, can crystallize in any one of 6 different forms (polymorphs, as they are called). Unfortunately, only one of these, the beta crystal (or Form V), hardens into the firm, shiny chocolate that cooks want. Form VI is also a stable hard crystal, but only small amounts of it form from the good beta (Form V) crystals upon lengthy standing. When you buy commercial chocolate it is in the form of beta crystals.
When you melt chocolate and get it above 94° F, you melt these much desired beta crystals and other types of crystals can set up. If you simply let melted chocolate cool, it will set up in a dull, soft, splotchy, disgusting-looking form. Even the taste is different. Fine chocolate has a snap when you break it and a totally different mouthfeel from the other cocoa butter forms.
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<span>Divide each % value by respective atomic mass
Mn = 63.0/54.94 = 1.1467
O = 37/16 =2.3125
Divide by smaller value
Mn = 1
O = 2.3125/1.1467 = 2 Empirical formula = MnO2</span>