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The process of reducing the particle sizes of both cocoa solids and sugar crystals in finished chocolate. The goal is somewhere in the range of 1525 microns.
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Summary of the process of transforming cocoa beans into chocolate. Step 1. The cocoa beans are cleaned to remove all extraneous material. Step 2.
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Jul 18, 2017· Cocoa butter, also known as "oil of theobroma," is the fat extracted from the cocoa bean, according to It is bland in taste but has...
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