I Need To Grind

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Grinding is the process by which cocoa nibs are ground into "cocoa liquor," which is also known as "unsweetened chocolate" or "cocoa mass."

The grinding process generates heat, and the dry granular consistency of the cocoa nib is then turned into a liquid as the high amount of fat contained in the nib melts.

This is useful because most chocolate makers often use extra cocoa butter to give their chocolate a smoother, glossier texture. The only fat in real chocolate is cocoa butter.