ferment. once fermented they are dried in the sun and then roasted and the outer shells are cracked (a process called winnowing), to leave the central part which is the cocoa nib (or cacoa nib as it is sometimes known), the nibs contain the natural acids and fats and are essentially the rawest form of chocolate...
and the raw materials for the production of cocoa, chocolate and confectionery. the salon du chocolat moscow will open its doors from to march . suppliers of cocoa and ingredients, chocolate manufacturers, retailers and customers from the hospitality industry meet at the salon du chocolat moscow, the...
and the raw materials for the production of cocoa, chocolate and confectionery. the salon du chocolat moscow will open its doors from to march . suppliers of cocoa and ingredients, chocolate manufacturers, retailers and customers from the hospitality industry meet at the salon du chocolat moscow, the...
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