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adds an extra processing step to the Broma process whereby, after the cocoa butter has been drained off, the beans are soaked in an
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35:. The Broma process involves hanging bags of roasted cocoa beans in a very warm room, above the melting point of
39:(slightly above room temperature), and allowing the butter to drip off the beans, where it is collected. The
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62:. Once the Broma process is complete, the remaining dry cocoa beans are usually ground into
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After removal, the cocoa butter can be used either to produce richer
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109:"Ask the Alchemist #2: When do I press the cocoa butter out?"
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58:, or, when combined with powdered milk and sugar, to create
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84:"Ask The Editors: Unsweetened Vs. Dutch Cocoa Powder"
16:Method of extracting cocoa butter from cocoa beans
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623:European Cocoa and Chocolate Directive
638:International Cocoa Quarantine Centre
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606:Côte d'Ivoire–Ghana Cocoa Initiative
675:Production in SĂŁo TomĂ© and PrĂncipe
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14:
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633:International Cocoa Organization
584:Child labour in cocoa production
119:from the original on 9 June 2017
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66:, which is sold to consumers.
31:, credited to the chocolatier
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648:Philippine chocolate industry
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7:
10:
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612:The Dark Side of Chocolate
23:is a method of extracting
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665:Production in Ivory Coast
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19:In chocolate making, the
643:Manufacturers (vertical)
502:Chocolate-covered foods
680:World Cocoa Foundation
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82:
47:solution to make them
670:Production in Nigeria
628:Harkin–Engel Protocol
417:Chocolate chip cookie
618:Environmental impact
477:Cioccolato di Modica
761:Military chocolate
722:Chocolate addiction
653:Production in Ghana
442:Chocolate ice cream
274:Tetramethylpyrazine
33:Domingo Ghirardelli
831:Chocolate industry
732:Chocolate fountain
432:Chocolate crackles
49:chemically neutral
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817:
757:In savory cooking
737:Chocolate museums
658:Ghana Cocoa Board
574:Organic chocolate
528:Aerated chocolate
472:Chocolate truffle
457:Chocolate pudding
447:Chocolate liqueur
407:Chocolate brownie
402:Chocolate biscuit
113:Chocolate Alchemy
86:. Huffington Post
56:bars of chocolate
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579:Fair trade cocoa
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196:Chocolate liquor
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60:white chocolate
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264:Phenylalanine
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41:Dutch process
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27:from roasted
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21:Broma process
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742:Chocolatiers
715:Other topics
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596:Chocolaterie
532:
309:Valeric acid
284:Theophylline
210:
206:Cocoa solids
201:Cocoa butter
191:Flavor cocoa
121:. Retrieved
112:
88:. Retrieved
78:
64:cocoa powder
53:
37:cocoa butter
25:cocoa butter
20:
18:
765:Switzerland
706:Switzerland
601:Chocolatier
553:Sugar crust
385:Caffè mocha
279:Theobromine
249:Flavan-3-ol
29:cocoa beans
689:By country
339:Couverture
294:Tryptophan
289:Tryptamine
269:Salsolinol
244:Enkephalin
239:Endorphins
229:Anandamide
222:Components
186:Bulk cocoa
177:Cocoa bean
70:References
558:Tempering
521:Processes
497:beverages
167:Chocolate
825:Category
793:Category
567:Industry
538:Conching
378:Products
349:Gianduja
334:Compound
304:Tyrosine
299:Tyramine
254:Lecithin
234:Caffeine
117:Archived
45:alkaline
807:Outline
752:History
696:Belgium
548:Enrober
487:Ganache
701:France
395:brands
329:Baking
123:6 July
90:6 July
482:Fudge
369:White
320:Types
512:Mole
364:Ruby
354:Milk
344:Dark
125:2015
92:2015
827::
115:.
111:.
100:^
51:.
158:e
151:t
144:v
127:.
94:.
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