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  • Yvette Meyer

    Cocoa nibs are put into grinders so that they can first be ground coarsely, then to a super fine cocoa liquor. The heat exuded by this process ensures that the cocoa butter present in the liquor melts, rendering the cocoa liquor liquid. The cocoa liquor is now ready for use as an ingredient of chocolate. It can also be further processed into cocoa powder and cocoa butter.

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