Block · one region of the page, as the scanner read it. It may hold a whole story, part of one, several, or an advertisement; stitching blocks into articles is the next step. Text is supplied OCR.
Page 10 · column 4 of 7 · from the scan, no model involved
Chocolate does best when stored at 65-70 degrees in a cool dry place. Under these conditions, chocolate will keep for a year or so. At temperatures above 70 degrees, it may develop “cocoa butter bloom” - the grayish discoloration occurring when cocoa butter rises up to the top.
Melting can be done easily in a microproof utensil. Cover with waxed paper or plastic WTap. Microwave on high power according to chart below; stir. If chocolate still remains unmelted, allow to sit for a few minutes, then stir again. If unmelted chocolate remains, heat for 30 seconds and stir.
1 block (I oz.): 1-1 1/2 min.
2 blocks (2 oz.): 1-1/2-2 min.
3 blocks (3 oz.): 2-2 1/2 min.
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