Cacao, Rare
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Certification, In-House
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Certification, Third Party
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Chocolate Confection
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Chocolate Liquor
Cocoa nib which is finely ground. Like chocolate, it is solid at room temperature but liquid above 35°C.
Source: The Science of Chocolate (2008)
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Chocolate Maker, Bean to Bar
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Chocolate Maker, Liquor to Bar
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Chocolate, Bittersweet
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Chocolate, Dark
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Chocolate, Dark Milk
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