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Nuts Grains Seeds

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.

 

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