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Cracked and de-shelled by a winnower, leaving little pieces called “nibs”.

The beans are left out to dry, shuffled with red clay to obtain color, polish, and mold protection. Cracked and de-shelled by a winnower, leaving little pieces called “nibs”. . These nibs are then grounded into a thick creamy paste called “Chocolate liquor” or “chocolate paste”.

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Cracked and de-shelled by a winnower, leaving little pieces called “nibs”.

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  1. The beans are left out to dry, shuffled with red clay to obtain color, polish, and mold protection.

  2. Cracked and de-shelled by a winnower, leaving little pieces called “nibs”.

  3. These nibs are then grounded into a thick creamy paste called “Chocolate liquor” or “chocolate paste”.

  4. This liquor is then mixed with cocoa butter, sugar, vanilla, and lecithin as an emulsifier, and then refined, conched, and tempered.

  5. Alternatively, it’s either separated into cocoa powder or cocoa butter using a hydraulic press or the Broma process.

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