and after minutes they were all burned and dead. i know you should look at and smell the beans and not blindly just pre program a profile (it was a first test). i also know that this oven has powerful air circulation and much faster recovery times than a home oven. but f is f. why do the beans reach...
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. well, it would seem you have a misconception about heating and bacteria. let's try and clear those up. to make chocolate (we are not going to talk about raw chocolate, but this conversation is actually one of my major issues with raw chocolate) you need to roast the cocoa beans. this reaches temperatures...
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